Blueberry Pie

Source: Jan Taylor

Piecrust dough for two-crust 8-inch pie
4 cups blueberries (if frozen, it is not necessary to defrost)
3/4 cup granulated sugar
3 1/2 tablespoons flour
Pinch of salt
Squeeze of fresh lemon juice
1 tablespoon butter

Preheat oven to 425 degrees F.

Make the pie crust and use half to line an 8-inch pie plate.

In a large bowl mix sugar, flour, and salt. Add blueberries and a squeeze of lemon and mix well. Pour mixture into pie pan and dot evenly with butter. cover with top crust, trim edges, fold them under and crimp edges. Cut vents in top. Bake for 10 minutes; lower heat to 325 degrees F. Bake 40 minutes till top is brown.

Serve with vanilla ice cream.

ENJOY!