Pastry for 9 inch 2 crust pie
1/2 c. sugar
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
4 c. fresh blueberries
1 tbsp. lemon juice
2 tbsp. butter

Heat oven to 425 degrees. Prepare pastry.

Mix sugar, flour and cinnamon. Stir in blueberries. Turn into pastry lined pie plate and sprinkle with lemon juice and dot with butter. Cover with top crust. Cut slits in it; seal and flute.

Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, about 35-45 minutes.

For canned blueberry pie: Substitute canned blueberries for the fresh blueberries.