Preheat your Oven: Set your oven to 425°F (220°C).

Prepare the Filling: In a large bowl, combine the fresh blueberries, granulated sugar, lemon zest, lemon juice, cornstarch, and salt. Toss gently to coat the blueberries evenly and set aside for about 10 minutes to let the flavors meld.

Roll Out the Crust: On a floured surface, roll out one half of the pie dough to fit a 9-inch pie plate. Gently place the dough into the plate, carefully pressing it into the edges.

Fill the Pie: Pour the blueberry mixture into the pie crust, spreading it evenly. Dot the top with small pieces of butter.

Create a Top Crust: Roll the second half of your dough or use a pre-made crust, to cover the pie, crimping the edges to seal. Cut small slits in the top crust to allow steam to escape.

Bake: Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for an additional 25-30 minutes or until the crust is golden brown and the filling is bubbling.

Cool and Serve: Allow the pie to cool for at least 30 minutes before serving so the filling can set.