- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 6 cups fresh blueberries (or frozen thawed)
- 1 tablespoon lemon juice
- 1 tablespoon butter
Heat oven to 425°F. In large bowl, mix sugar, flour and cinnamon. Stir in blueberries. Pour into pastry-lined pie plate. Sprinkle with lemon juice.
Cut butter into small pieces; place on blueberries. Cover with top pastry that has slits cut in it; seal, make steam slits Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.