4 c. fresh blueberries
1 tsp. lemon juice
Pastry for double crust pie (9 inch)
1 c. sugar
3 to 4 tbsp. flour
1/2 tsp. grated lemon rind
Dash of salt
1/2 tsp. cinnamon and nutmeg each
1 tbsp. butter
2 tsp. milk
1 tbsp. sugar

Sprinkle blueberries with lemon juice, set aside. Line 9 inch pie plate with pastry. Combine sugar, flour, lemon rind, salt, cinnamon and nutmeg. Add this mixture to berries, stirring well. Pour into pie shell. Dot with butter. Top with remaining crust. Cut slits in crust to allow steam to escape. Brush top of pastry lightly with milk. Sprinkle with 1 tablespoon sugar. Bake 400 degrees for 35 to 40 minutes.