Foolproof Blueberry Pie Recipe

I had a lot of good responses to the blueberry pie I made for Thanksgiving- so here is the recipe!

You Will Need:
1 pre-made Pilsbury Pie Crust
1 9 inch pie plate
6 cups of blueberries (1 bag of frozen)
1 cup of sugar
3 3/4 tbsp of cornstarch
1 tbsp lemon juice
1/8 tsp salt
2 tbsp of butter, cut into small pieces

Prep:
Preheat your oven to 425. Unroll your crust and line the dish with it. There shouldn't be any overhanging edges, but if there are, trim them and then refrigerate your dough. Now, combine all of your ingredients except butter in a medium sized bowl and let it stand for 15 minutes (make sure to stir). Your filling should be thick when you pour it into your crust. Now, put your butter on top of your filling and seal your pie using the top crust. Cut 4-6 ventilation slits in your pie and then bake it in the oven (on the middle rack) for 30 minutes. Then, take your pie out, tinfoil the edges (so they don't burn) and place a cookie sheet underneath your pie before placing it in at 350 for 25-35 minutes more.

Serve with cool whip or vanilla ice cream.