Blueberry Pie

• Unbaked Pastry for Double-Crust 9 or 10-inch Pie
• 5 cups fresh blueberries*
• 1 cup sugar
• 1/4 cup flour
• dash of salt
• 2 teaspoons lemon juice
• 1 tablespoon butter ( use a bit more)

1. In a bowl, combine blueberries, sugar, flour and salt. Turn this mixture into prepared pastry plate, making sure the dry ingredients are evenly spread out. Drizzle with lemon juice and dot with butter. Cut 2 slits in top crust; place atop filling. Seal and flute edge. Brush crust with milk enough to just wet. Sprinkle a little sugar over top of crust. To prevent overbrowning, cover edge of pie with
2. foil.
3. Bake in preheated 375 degrees F oven for 20 minutes. Remove
4. foil and bake 25-30 minutes longer or till crust is
5. golden. Cool pie on rack before serving.
6. *Note: 20 ounce pkg. frozen unsweetened blueberries may be used but increase flour to 1/3 cup. I did this once and it was good also. Fresh is best, I think!

pie, fresh blueberries, sugar, flour, salt, lemon juice, butter

Taken from www.epicurious.com/recipes/member/views/blueberry-pie-1272760 (may not work)