2 carton (9 oz.) each frozen dry packed blueberries (3 1/2 c., thawed)
1 c. sugar
2 tbsp. flour
1 1/2 tsp. grated lemon peel
1 tbsp. butter
1 tbsp. lemon juice
1/2 tsp. cinnamon
1/4 tsp. salt
pastry for 1 pie crust

Combine blueberries, sugar, flour, peel, juice, cinnamon and salt in 1 qt. casserole dish, dot with butter. Roll out pastry and cut to fit top of dish. Cut slits in pastry and decorate edge with tips of fork. Place on blueberry mixture and bake in preheated 425 degrees oven about 25 minutes or until light brown. Serve warm with ice cream.