Preheat the oven to 350 degrees F.

Follow the instructions on the pie shell and place it in a 9-inch pie plate; deep dish is preferred using pie weights, rice, or beans.

Zest the lemon and then squeeze the juice from half the lemon.

In a large bowl, combine the blueberries, white sugar, lemon zest, 1 Tbsp of lemon juice, and 3 Tbsp of flour. Toss to coat the blueberries.

Place the blueberry mixture into the prepared pie shell.

Cut in the butter until crumbly; your butter should be about the size of peas.

Press the topping GENTLY over the blueberry mixture.

Place a baking sheet under the pie plate to catch any dripping, and bake in the preheated oven for 55 – 65 minutes. Bake until the top is golden brown and there are areas where you see the berries bubbling.

Let cool and serve.