1/2 c. sugar
1/3 c. flour
1/2 tsp. ground cinnamon
4 c. fresh blueberries
1 tbsp. lemon juice
2 tbsp. butter

Heat oven to 425 degrees. 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, make top slits and seal.

Brush with milk, sprinkle sugar on it. Bake until crust is light brown and juice begins to bubble through slits in crust, 35-45 minutes.