Nova Scotia Blueberry Pie

• 3/4 c. sugar
• 5 Tbsp. cornstarch
• 1/8 tsp. ground cinnamon
• 1 Tbsp. lemon juice
• 3 c. blueberries
• 1 deep dish frozen pie shell, thawed
• 1 Tbsp. butter or margarine
• 1 regular size frozen pie shell, thawed

1. Combine sugar, cornstarch and cinnamon.
2. Sprinkle lemon juice over blueberries, then sprinkle sugar mixture over blueberries; stir gently.
3. Let stand for 15 minutes.
4. Spoon blueberries into deep dish pie shell.
5. Dot with butter.
6. Gently lay other pie shell over the top.
7. Crimp the edges with a fork.
8. Slash top crust in a few places to let juice boil out.
9. Rub crust gently with water, then sprinkle sugar over the top.
10. Place on cookie sheet.
11. Bake at 425u0b0 for 10 minutes.
12. Reduce heat to 350u0b0.
13. Bake for 1 hour.
14. Watch it so that the crust will not burn.
15. Reduce heat if necessary.
16. Yields 6 to 8 servings.

sugar, cornstarch, ground cinnamon, lemon juice, blueberries, shell, butter, regular

Taken from www.cookbooks.com/Recipe-Details.aspx?id=588717 (may not work)