You will need a bottom & top crust for this delicious pie.
1 quart of blueberries
3/4 cup sugar
3 tablespoons flour
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
Mix together in a bowl smashing some of the berries.
Place mixture into the bottom pie crust.
Cut 2 tablespoons of butter into 4 pieces. Lay butter pats on top of blueberry mixture.
Place top pie crust on, sealing at edges (so juice doesn't run out while baking).
Cut design in top crust (to allow steam to escape during baking).
Bake for 30 minutes @ 415 degrees. Cover edge of crust with foil and bake another 20 minutes until center of top crust is flaky light brown. Remove from oven, cool on rack. Enjoy.
Susan' s Secret: Although this recipe works well with fresh berries, I find that there is less liquid when frozen berries are used. Recent studies show that when frozen or cooked blueberries are eaten, they are more easily digested and our bodies absorb more of the antioxidants!