Pastry for 8-inch double crust pie
1/2 cup sugar
1 tbsp. flour
1 qt. ripe blueberries

Line a 10-inch round shallow casserole, or a baking pan 7"x11"x2" with pastry rolled out about 1/8-inch thick.

Mix sugar and flour, and sprinkle half the mixture over the bottom of the pastry; then turn in washed, drained berries. Sift rest of sugar mixture over top.

Roll out pastry for top crust to fit the dish, cut a design for steam vents, lay over berries, and trim; or cut pastry for top crust into smaller fancy-shaped pieces, one to a serving, and lay close together over top. Let rest for 10 minutes.

Bake in a hot oven (450°F.) for 15 minutes, or until pastry is golden brown; then reduce heat to moderately slow (325°F.) until berries are cooked through, about 20 minutes.

Serve warm. (Serves 5)

Submitted by: CM