Prepare your pie crust of choice and blind bake according to its directions. If you're using my oil free pie crust, bake 1 crust for 15 minutes, until the edges are golden. Then remove from the oven and set aside. For the second pie crust roll it out and set aside to place on top of your pie, once filled.
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the blueberries, sugar, corn starch, lemon juice and cinnamon. Mix well. Then pour the mixture into your prepared pie crust.
Now use the second pie crust to cover the filling. You may place the entire crust on top and crimp the edges, making vent holes in the middle of your crust. Alternatively, you may make a basket weave pattern or star shaped (or any shape) cut outs to cover the pie. Your choice.
Brush some plant milk of choice on your top crust and you may optionally sprinkle with sugar.
Bake your pie for 45-55 minutes, until the juices from the blueberries are bubbling and the crust is golden. If your pie is cooking too quickly, cover the top with a pie shield or use aluminum foil to prevent it from getting too dark.
Remove from the oven and let cool completely before slicing and serving. The pie must cool to completely set.
If your crust is cooking too quickly, cover it with a pie shield or aluminum foil to prevent the crust from being over done.Make sure to cut vent holes if using a full pie crust for the top! If making a basket weave pattern or using the star cut outs, vents are not necessary.Let your blueberry pie cool completely before slicing! The cool down time is crucial to getting your pie nicely set. Although you CAN cut while warm, it will be runny until cooled.Leftovers can be refrigerated for 3-4 days, or sealed air tight and frozen for up to 2 months.Nutritional information includes 2 full oil free pie crusts. If using another crust, skipping the top crust, or using star cutouts, nutritional info will vary.