Preheat your oven to 350°F (175°C).
Prepare the Crust:
In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture evenly into the bottom and up the sides of a pie dish. Bake for 8–10 minutes until lightly golden. Remove from oven and let cool slightly.
Make the Blueberry Filling:
In a saucepan over medium heat, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, and a pinch of salt. Cook, stirring occasionally, until the blueberries release their juices and the mixture thickens slightly (about 5–7 minutes).
Assemble the Pie:
Pour the blueberry filling into the pre-baked graham cracker crust. Smooth the top and allow it to cool to room temperature.
Chill:
Refrigerate the pie for at least 2–3 hours until fully set.
