Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out one sheet of pie crust and fit it into a 9-inch pie plate. Trim any excess crust hanging over the edges to ensure a clean finish.
3. In a large bowl, gently combine the halved grapes, granulated sugar, cornstarch, salt, and lemon juice. Stir until the grapes are evenly coated and the sugar begins to dissolve, allowing the juices to mingle.
4. Pour the grape mixture into the prepared pie crust, spreading it evenly across the bottom. Dot the filling with small pieces of unsalted butter for added richness.
5. Roll out the second sheet of pie crust and place it over the grape filling. Crimp the edges to seal securely and cut a few slits in the top crust to allow steam to escape during baking.
6. Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust brown too quickly, cover them with aluminum foil to prevent burning.
7. Remove the pie from the oven and let it cool for at least 1 hour before serving. This cooling time allows the filling to set, ensuring each slice holds its shape.