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In a heavy saucepan over med. heat add sugar, salt, water, and cornstarch. Mix well until smooth and no lumps. Add 2 cups blueberries, cook, stirring until it comes to a thick, full bubbly full boil and berries start to burst.
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Remove from heat, gently stir in 2 more cups of blueberries, butter, lemon juice, lemon zest, cinnamon. Gently stir till butter is melted.
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Wait a minute or two and pour into cooked crust... gently spread evenly.
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Spread remaining 1 cup of blueberries evenly over the top of the pie... GENTLY pat them so they stick to the warm filling... be careful so you don't damage the crust.
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Let cool FULLY at room temperature.
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Just before serving, sprinkle top with a little confectioner's sugar. Be sure pie is FULLY cooled else sugar will melt.