- 1 Wholly Wholesome Pie Crust (I use their Gluten-Free Pie Crust!)
- 6 cups of fresh or frozen blueberries
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup tapioca starch
- 1/2 cup white granulated sugar
- 1/2 teaspoon cinnamon
Preheat oven to 400°F.
For the filling: Stir the blueberries, granulated sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Set filling aside for 10 minutes.
Using a slotted spoon, spoon the filling into the crust, leaving any excess liquid in the bowl.
Bake for 20 minutes at 400°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until the filling has thickened and the crust is golden brown.
Transfer to a wire rack to cool. Let cool completely before serving.