| 1/2 cup | sugar | | 1/3 cup | flour | | 1/2 t. | cinnamon, if desired | | 4 cups | fresh (or frozen) blueberries | | 1 T. | lemon juice | | 2 T. | butter or margarine |
| | Pastry for 9-inch two-crust pie. I buy the Pillsbury all ready to use crusts.
Heat oven to 425 degrees. Prepare pastry. Stir together sugar, flour and cinnamon; mix with berries. Turn into pastry-lined pan; sprinkle with lemon juice and dot with butter.
Cover with top crust which has slits cut in it; seal and flute. Cover edge with 2- to 3- inch strip of aluminum foil (or your handy new gadget) to prevent excessive browning; remove foil last 15 minutes of baking.
Bake for 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. |
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