Old-Fashioned Blueberry Pie

• 1 c. sugar
• 1/3 c. all-purpose flour
• 1 tsp. grated lemon rind
• 1/8 tsp. salt
• 4 c. fresh or frozen blueberries, thawed
• pastry for double-crust (9-inch) pie
• 2 Tbsp. butter or margarine

1. Combine first 4 ingredients, mixing well.
2. Add blueberries, tossing gently.
3. Set aside.
4. Roll half of pastry to 1/8-inch thickness on a lightly floured surface.
5. Place in a 9-inch pie plate; trim off excess pastry along edges.
6. Spoon blueberry mixture into pastry shell; dot mixture with butter.
7. Roll remaining pastry to 1/8-inch thickness; transfer to top of pie. Trim off excess pastry along edges.
8. Fold edges under and flute. Cut slits in top of crust for steam to escape.
9. Bake at 425u0b0 for 50 to 55 minutes or until golden brown.
10. Cool pie before serving. Yield: 1 (9-inch) pie.

sugar, allpurpose, lemon rind, salt, blueberries, pastry, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=266379 (may not work)