1/2 c. sugar
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
4 1/2 c. fresh blueberries
1 unbaked pie shell
1 tbsp. lemon juice
Crumb topping

Combine the first 4 ingredients, mixing well. Place blueberry mixture in the pastry shell, sprinkle with lemon juice. Spread the crumb topping over the fruit mixture. Bake at 425 degrees for 30 minutes. Cover with aluminum foil and bake 20 minutes more.

CRUMB TOPPING:

1 c. all-purpose flour
1/2 c. firmly packed brown sugar
1/2 c. butter

Combine the flour and sugar, mixing well. Cut in the butter until mixture resembles coarse meal.