all-purpose flour, for work surface
enough pie dough for a covered pie (such as Basic Pie Dough), chilled after rolled out into 2, 14″ rounds
8 cups blueberries (2.5 lbs total)
1 cup sugar
1/4 cup cornstarch
1 Tbls fresh lemon juice
1 Tbls grated peeled fresh ginger
1. Heat oven to 450 with rack in lowest position. Prepare 9″ pie plate with bottom crust. Refrigerate.
2. In a large bowl, toss berries with sugar, cornstarch, lemon juice, & ginger; pour filling into bottom crust. Place chilled top crust over filling. Pinch seams. Cut ventilation slits on top crust. (Or use a pie bird, like this one!)
3. Place pie on a rimmed baking sheet. Bake 30 minutes; reduce heat to 375. Bake until crust is golden and juices are bubbling rapidly all over, 60 -70 minutes more. If edges are browning too quickly, tent with foil. Transfer pie to a wire rack & cool to room temperature, at least 6 hours.