Prepare and roll out your pastry for a double-crust pie. Place half of the pastry in a 9-inch pie plate.
Stir together the sugar, flour,lemon peel and lemon juice in a large bowl. Add the blueberries and gently toss to coat. If you are using frozen berries let them stand for 30 minutes to thaw a bit.
Transfer blueberry mixture to the pastry lined pie plate. Add the other half of the pastry to the top of your blueberries and seal the edges of your pie by crimping the top and bottom pieces together.
Cover the edges of your pie with foil to prevent browning. Bake at 375 degrees for 25 minutes for fresh fruit (50 minutes for frozen fruit). Remove foil. Bake for 20 to 30 minutes more (for both fresh and frozen fruit). When the top is golden, the pie is done.
Remove from the oven and cool on a wire rack. Be sure to serve with vanilla ice cream! ENJOY!