| | Directions | | Preheat oven to 400°. Mix sugar, cornstarch, salt and cinnamon; sprinkle over blueberries and toss. Line pie dish with one pie crust. Pour berry mixture into pie crust and dot with butter. Top with remaining pie crust, cutting slits in top crust. Crimp and flute edge. Bake pie on lower shelf of oven for about 50 minutes or until crust is golden brown. If edge of crust starts to get too brown cover with foil. Cool completely before serving. |
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| Ingredients | | - |  | 1 1/4 cups sugar |
| - | | 6 tablespoons cornstarch |
| - | | 1/4 teaspoon salt |
| - | | 1/2 teaspoon ground cinnamon |
| - | | 5 cups fresh blueberries |
| - | | 1 recipe for a 9 inch double crust pie |
| - | | 1 tablespoon butter |
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