1 c. sugar
1/4 c. all purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. grated lemon rind
1 tbsp. fresh lemon juice
4 c. fresh blueberries (washed-you can use wild)
pastry for 2 crust 9 inch pie (unbaked)
2 tbsp. butter

Combine the first 7 ingredients. Turn into a 9 inch pie pan lined with pastry rolled 1/8 inch thick. Dot with butter. Cover with remaining pastry rolled 1/8 inch thick. Trim, turn under, and flute edge. You may use a glaze on the top of the pie with egg. Cut a gash in top crush to allow for steam to escape. Bake in a preheated hot oven (425 degrees) for 40 minutes or until crust is brown. Makes 6 servings.