Blue-Tiful Blueberry Pie

• For crust:
• 1 prepared 8 inch pastry shell and top crust (refrigerated, not frozen).
• For filling:
• 4 1/2 cups frozen, or fresh blueberries
• 1 tablespoon of all purpose flour
• 1 tablespoon of unsalted butter
• 1 tablespoon of lemon juice
• 1/2-1 cup sugar (sweeten to taste)
• 1/4 teapoon salt

1. Preheat oven to 425 F
2. For crust:
3. Flatten one crust into the pie dish. Cut the second crust into 1 1/4 inch strips for a lattice pattern, or into the desired pattern/design you like. Set aside in the fridge.
4. For filling:
5. Combine flour, butter, lemon juice, sugar and, salt. Mix thouroughly. Add the berries to the mixture and stir until evenly mixed.
6. Remove the crusts from the fridge. Pour the berry mixture into the pie dish with the crust in it and, crimp the edges decoratively. Arrange the strips in a lattice pattern over the berries, or in the desired top crust trim.
7. Set the pie in the middle rack of the oven. Bake at 425 F for 15 minutes, then remove from the oven and line the edges with tin foil to prevent from burning. Set the pie back in the oven, lower heat to 350 F and, bake for another 30 to 40 minutes or until crust is golden brown and filling is bubbling.
8. Remove the pie from the oven and, set on rack to cool for 10 to 15 minutes. Serve warm with vanilla ice cream, or whipped cream, or place in the fridge for a minimum of 1 1/2 hours and serve chilled.

shell, frozen, flour, butter, lemon juice, sugar, salt

Taken from www.epicurious.com/recipes/member/views/blue-tiful-blueberry-pie-1242807 (may not work)