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

Heat oven to 425 degrees, prepare pastry (9 inch pie crust). Stir together sugar, flour, cinnamon, mix with blueberries. Turn into pastry lined pie pan. Sprinkle with lemon juice and dot with butter. Cover with top crust which has slits cut in it; seal and flute. Cover edge with 2-3 inch strip foil to prevent excessive browning. Bake for 35-45 minutes or until crust is brown and juice begins to bubble through slits in crust.