Blueberry Pie

By á-30647

from Betty Crocker's 40th Anniversary Cookbook

Ingredients

• 2 9" pie crusts
• 3/4 cup sugar
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• 6 cups fresh blueberries or frozen, thawed
• 1 teaspoon lemon juice
• 1 tablespoon butter or margarine

Preparation

Step 1

Preheat oven to 425F. Place one pie crust into 9" pie plate. Mix sugar, flour and cinnamon in a large bowl. Stir in blueberries. Sprinkle with lemon juice and then dot with butter or margarine. Cover with second pie crust; seal and flute edges. Cut slits in top crust. Cover edge of pie with 2-3" strips of foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake for 35-45 minutes or until crust is brown and juice begins to bubble through slits on crust.