blueberry pie

This recipe is adapted from one I found here.

1 package refrigerated pie crusts

Put one crust in the bottom of a nine inch pie plate; set the other aside.

5 cups blueberries (fresh, when in season; if using frozen, make sure they are thawed and drained well)
lemon juice

Sprinkle berries with lemon juice and set aside. In a separate bowl, combine

1 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon

and then add to blueberries. Pour the whole mixture into the prepared pie shell and dot with

2 tablespoons butter or margarine

Put the second crust on top of the pie and seal the edges of the two crusts together, folding them over to make the rim and crimping it. Cut slits in the top of the crust to allow the steam to escape during baking.

1 large egg, lightly beaten
1 teaspoon sugar

Brush the top of the pie with the egg and then sprinkle the sugar over it. Bake at 400 degrees for 35-40 minutes. Let it cool before serving.

Peace,
Milton