1/2 c. all-purpose flour
1 1/2 c. sugar
2 tbsp. lemon juice
1 (9 inch) refrigerated pie crust
1/4 tsp. salt
5 c. blueberries, thawed
2 tbsp. butter

Combine flour, salt and sugar in bowl. Add blueberries, toss gently. Spoon into lightly greased 8 inch square baking dish. Sprinkle lemon juice over mixture and dot with butter. Cut pastry to fit top; place over filling. Make several cuts in pastry to allow steam to escape. Bake at 450 degrees for 18 to 20 minutes until crust is golden.