3/4 c. sugar
1/4 c. firmly packed brown sugar
1/2 c. flour
1/2 tsp. ground allspice
5 c. fresh blueberries
1 tbsp. lemon juice
1 tbsp. butter, melted
15 oz. pkg refrigerated pie crust

Combine first seven ingredients, toss gently. Fit 1 pie crust into 9 inch pie plate according to pkg directions. Spoon blueberry mixture into pie shell. Cover with remaining pie crust, fold and crimp edges. Brush with milk and sprinkle with sugar. Cut crust to vent.

Bake 400 for 40 - 45 minutes. Shield edges with foil during last 20 minutes. Pie is done when filling is bubbly and crust is golden. Cool on rack.