Blueberry Pie

1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon (optional)
4 cups fresh or frozen blueberries
1 tablespoon lemon juice
2 tablespoon butter or margarine

Preheat the oven to 425. Prepare pastry for a 2-crust pie. Stir together in a large bowl the sugar, flour and cinnamon. Add the blueberries and gently coat with sugar mixture, use a large spoon. Pour into pastry lined pie pan. Dot with the butter and sprinkle lemon over filling.

Cover with the top crust, seal the edges (flute is the term used – see glossary), slit the top to let steam escape. Cover the edges with foil to keep the crust from getting too brown, remove last 10 minutes of baking.

Bake 35 to 45 minutes or until the crust is brown and the juice is bubbling up through the slits in the crust.

Pie crust for 9 inch 2 crust pie

See: Oil Pastry Pie Crust

Or See: Traditional Pastry Pie Crust