Blueberry Lemon Chess Pie

Preheat oven to 350°F and place crust in a pie dish.

Toss blueberries with sugar, flour, cornmeal, and salt.

Whisk eggs, butter, lemon juice, and zest until smooth.

Stir wet mixture into berries until evenly coated.

Pour filling into crust and spread evenly.

Cover with top crust and crimp edges to seal.

Cut small vents in crust so steam can escape.

Bake until crust is golden and center is set.

Let pie cool fully so filling firms up.

Slice and serve at room temperature.