·In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in
blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar
mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into
small pieces; sprinkle over blueberries. Cover with top pastry that has slits
cut in it; seal and flute
·Bake 15 minutes at 425 and then
reduce heat to 350 and bake for 30-45 minutes more or until crust is golden
brown and juice begins to bubble through slits in crust. Cool on cooling rack
at least 2 hours.
·(As an alternative to a top pie
crust you can make a crumb topping: ½ C flour, ¼ C packed brown sugar, ¼ C
butter (cut up). Mix dry ingredients, and cut in butter, until a crumb mixture
is formed. Bake pie for 10-15 minutes then add crumb mixture.