Pastry for 2 crust pie
3 1/2 c. blueberries
3/4 c. sugar (or a bit more)
Lemon juice
2 tbsp. flour

Line a 9" pie tin with pastry. Stir together the drained berries, sugar and flour. (If you prefer a juicy pie, omit the thickening.) Pour the berries in prepared crust, sprinkle with lemon juice and dot with butter. Cover with top crust. Bake in preheated 425 degree oven for 10 minutes. Reduce heat to 375 degrees and bake for another 35 to 40 minutes until it is bubbly and golden.