1 c. sugar
1/4 c. flour
1/2 tsp. lemon peel
Dash of salt
5 c. blueberries
Pastry for double crust pie
2 tsp. lemon juice
1 tbsp. butter

In a mixing bowl combine sugar, flour, lemon peel and salt. Add mixture to blueberries and toss to coat. Fill a pastry lined pie plate with blueberry mixture. Drizzle with lemon juice and dot with butter. Adjust top crust on pie. Seal and flute edge. Cover edge of pie with foil. Bake in 375 degree oven for 20 minutes. Remove foil and bake for another 25 minutes.

If using frozen blueberries, increase flour to 1/3 cup.