Pour half of the blueberry filling into the pie dough. Place the butter cubes in the filling, evenly spaced apart. Then pour the rest of the filling on top of the pie.
Roll out the other pie dough disc into a large circle, about 1/4” thick. Cut the dough into 10 slices (if you can’t get 10 slices from the first roll out, take the scraps of dough and re-roll the dough in a circle and cut more slices).
Bake at 400 degrees for 20 minutes.
Reduce heat to 375 degrees and bake for another 45-50 minutes, or until the blueberry filling is bubbling. Cover the edges of the pie with a pie shield to keep them from burning (I keep it uncovered for the first 20 minutes, then place the pie shield on the pie for the remaining cook time).
*You can use anywhere from 2/3 cup - 1 1/4 cups of granulated sugar, depending upon how sweet your blueberries are. My blueberries were very sweet and 3/4 cup of sugar was perfect for me. You can add more or less according to your taste preferences.
*You can use anywhere from 2 tsp - 1 Tbsp of orange zest, depending upon your taste preference.