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

Use your favorite pie crust or Pillsbury All Ready pie crust in dairy case. Preheat oven to 425 degrees. In large bowl, sift sugar, flour, and cinnamon. Gently stir in berries. Sprinkle with lemon juice and set aside.

Place bottom crust in pie pan according to directions. Fill with blueberry filling. Dot with 2 tablespoons butter. Cover with top crust. Seal and flute edges. Cut slits in top. Brush pastry with milk and sprinkle with sugar. Bake 35 to 45 minutes.

Can decorate top crust, by cutting out designs with a cookie cutter and placing shape on top of pie crust. Sprinkle with colored sprinkles.