Fresh Blueberry Pie

Crust

pastry for 9" double-crust pie

Filling

7 cups (1020g, 36 ounces) fresh blueberries, washed and drained; or a combination of half fresh, half frozen berries, divided*

2 tablespoons (28g) water, optional

6 tablespoons (42g) cornstarch

½ teaspoon salt

¾ to 1 cup (150g to 198g) sugar*

½ teaspoon cinnamon, optional

1 tablespoon (14g) butter

1 tablespoon (14g) lemon juice

note: See "tips," below.

Whipped topping (optional)

2 to 3 tablespoons (14g to 21g) confectioners' sugar*

¾ teaspoon vanilla extract

1 cup (227g) heavy cream or whipping cream, cold

note: Start with 2 tablespoons, then sweeten to taste.

Directions at kingarthurbaking.com

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