Crisco pastry for 2-crust pie
4 c. fresh blueberries
3/4-1 c. sugar
3 tbsp. flour
1/2 tsp. grated lemon peel
Dash of salt
1 tsp. lemon juice
1 tbsp. butter

Line 9-inch plate with pastry. In mixing bowl combine blueberries, sugar, flour, lemon peel and salt. Pour filling into pastry-lined pie plate. Squeeze lemon juice and dot with butter.

Place top crust on filling; cut slits for escape of steam. Seal and flute edges. Bake at 400 degrees for 35-40 minutes, 50 minutes if the berries are frozen.