Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon. Stir in blueberries. Turn into pastry lined pie plate; sprinkle with lemon juice and dot with butter. Cover with top crust that has slits cut in it; seal and flute.
Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 35-45 minutes. 6 servings.
VARIATIONS:
Canned Blueberry Pie: Substitute drained canned blueberries for the fresh blueberries.
Frozen Blueberry Pie: Substitute unsweetened frozen blueberries, partially thawed, for the fresh blueberries. (One 12-ounce package frozen blueberries yields 2 1/2 cups.)
Plum Pie: Substitute 4 cusp purple plum slices for the blueberries and add the cinnamon.
Strawberry Pie: Substitute 4 cups sliced strawberries for the blueberries and omit the cinnamon.
