Fourth of July Blueberry Pie

Yes, I'm aware that I made this pie on Independence Day and it's now September 23rd. What can I say, I have an 8-month old! A lame excuse, I know (there are plenty of mothers out there who can seemingly do it all without breaking a sweat; however, I am not one of those mothers). Since my child has decided to take morning naps again, I've found that I have a little more time to myself and I can catch up on my much-neglected food blog. Anyway, back to the pie. There's just something so incredibly patriotic about blueberry pie! I had been craving it for the longest time this past summer, but I really try not to make too many desserts unless we're having company. Unfortunately for me, my craving did not pass, and the fresh blueberries at my local grocery store just kept looking better and better each day. I finally gave in, and I was not disappointed!
Blueberry Pie

Ingredients:

• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 4 cups fresh blueberries
• 1 tablespoon butter
• 2 servings of basic pie crust 

Directions:

1. Preheat oven to 425 degrees F (220 degrees C). 
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries. 

3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. 

4. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. (Check out the badass lattice cutter I bought from Pampered Chef!). Crimp and flute edges. 

5. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.