1 c. sugar
1/4 c. all-purpose flour
1/2 tsp. finely shredded lemon peel
Dash salt
5 c. fresh blueberries
2 tsp. lemon juice
1 tbsp. butter

In mixing bowl combine sugar, flour, lemon peel and salt. Add sugar mixture to blueberries (toss to coat fruit). Fill a pastry lined 9 inch pie plate with blueberry mixture, drizzle with lemon juice and dot with butter. Place top crust, seal and flute edge. Cover edge with foil. Bake at 375 degrees for 20 minutes. Remove foil and bake 20-25 minutes more until crust is golden.