Ingredients Directions
1) 3/4 cup white sugar

Preheat oven to 400 F.

In a large bowl mix together the first group of ingredients. Then add blueberries and lemon juice.

Place uncooked pie crust in the pie plate. Pour in blueberry filling. Dot the top of the pie with butter.

To make a lattice top you cut the dough into even strips about ¾” wide. Lay the strips down in a weave fashion. Flute and nicely crimp the edges of the pie.
2) 5 tbsp cornstarch
3) 1/4 tsp salt
4) 1/2 tsp cinnamon
5) 4 cups fresh blueberries
6) 2 tbsp lemon juice
7) 9 inch double crust pie dough
1 tablespoon butter

Cover the edges of the pie with aluminum foil. (To prevent over browning) Bake for 35 minutes and then take off foil. Continue baking for 15 minutes or until crust is golden brown.

If frozen blueberries are used, they should be rinsed and dried to remove the moisture that gets frozen to the outside of the berries. Otherwise the pie may come out to runny.