Blueberry Pie
(From Southern Living Cookbook)


5 cups fresh blueberries*

1 tablespoon lemon juice

1 (15-ounce) package refrigerated piecrusts

1 cup sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

2 tablespoons butter or margarine

1 large egg, lightly beaten

1 teaspoon sugar



SPRINKLE berries with lemon juice; set aside.

FIT half of pastry in a 9-inch pieplate according to package directions.

COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well. Pour into pastry shell, and dot with butter.

UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry. Place pastry over filling; seal and crimp edges. Cut slits in top of crust to allow steam to escape. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar.

BAKE at 400° for 35 minutes or until golden. Cover edges with aluminum foil to prevent overbrowning, if necessary. Serve with vanilla ice cream, if desired. Yield: 8 servings.

*You can substitute 2 (14-ounce) packages frozen blueberries, thawed and drained. Just increase the flour to 1/2 cup.

Note: If you prefer, you can cut pastry into strips to make a lattice on top of pie.