| | Directions | | Heat oven to 425°. In a large bowl, mix sugar, flour and the cinnamon. Stir in blueberries. Spoon mixture into a pastry lined pie plate. Sprinkle with lemon juice, cut pieces of the butter and sprinkle over the blueberry mixture. Cover the top with pastry that has slits cut into it and make sure to seal and flute. (I usually do an egg wash and sprinkle the top crust with sugar for a golden brown look.) Bake for 35 to 45 minutes or until golden brown. |
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| Ingredients | | - |  | 2 pie crusts |
| - | | Filling |
| - | | 3/4 cup sugar |
| - | | 1/2 cup flour |
| - | | 1/2 teaspoon cinnamon |
| - | | 6 cups blueberries |
| - | | 1 tablespoon lemon juice |
| - | | 1 tablespoon butter |
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