1 (11 oz.) pkg. pie crust mix
2 pt. fresh blueberries or 2 (10 oz. ea.) pkg. frozen, unsweetened blueberries, thawed
1 tbsp. lemon juice
1 cup sugar
1/4 cup all-purpose flour
1/4 tsp. cinnamon
1/8 tsp. nutmeg
dash ground cloves
2 tbsp. butter
1 egg yolk

Prepare pie crust mix as package label directs. Shape into ball; divide in half.

On lightly floured surface, roll out half of pastry into 11-inch circle. Use to line 9-inch pie plate. Refrigerate with rest of pastry until ready to use.

Preheat oven to 400°F.

Gently wash berries; drain well. Place in large bowl. Sprinkle with lemon juice.

Combine sugar, flour, cinnamon, nutmeg, and cloves. Add to berries; toss lightly to combine. Turn into pastry-lined pie plate, mounding in center. Dot with butter. Roll out remaining pastry into 11-inch circle. Make several slits near center, for steam vents.

Adjust crust over filling; fold edge to top crust under bottom crust, press together, and crimp decoratively. Beat egg yolk with 1 tablespoon water. Brush lightly over top crust.

Bake at 400°F for 40 to 45 minutes. Cool on wire rack at least 1 hour before serving.

Makes 8 servings.