Filling: In a saucepan combine sugar, cornstarch, water, salt and half of blueberries. Over medium high heat, cook until the blueberries are slightly thickened about 3-4 minutes slightly crushing the blueberries. Set aside to cool and make the pastry. Once cooled add the remaining berries and lemon zest and juice and gently fold.

Preheat oven to 425 degrees F.

Pour filling into dough lined pie pan. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes or until the blueberry filling is bubbling. Allow to cool before serving.