5 c. blueberries
1 1/2 c. sugar
3 tbsp. flour
2 tbsp. lemon juice
1 tsp. almond extract
Pastry for double crust 9 inch pie

Combine berries, sugar, flour and lemon juice, almond extract. Pour into unbaked pie shell leaving a well in center, dot with butter.

Cover with top crust and flute edges. Brush top with milk or cream, sprinkle with sugar. Bake 10 minutes at 450°F, then 30 minutes at 350°F. Cut slits in top of crust.