Blueberry / strawberry pie

What you need :
2 ready pie crusts
6 cups of fresh blueberries and strawberries
1/2 teaspoon lemon zest
1 Tbsp lemon juice
1/4 cup all-purpose flour (for thickening)
1/2 cup white granulated sugar
1/4 teaspoon cinnamon
2 Tbsp butter (unsalted), cut into small pieces

Start baking:
1. Bake the bottom crust on 450°F for 10 min.
2. Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan, dot with butter pieces.
3. Cover with the second pie crust. Bake on 425°F until edges are golden brown.
4. Cover the edges with foil. Reduce heat to 350°F and bake for 25 minutes more or until juices are bubbling and have thickened.
5. Transfer to a wire rack to cool. Let cool completely before serving.