Blueberry Pie

Yield: 6 to 8 servings

Pastry for two 9" crusts
4 cups fresh or frozen unsweetened blueberries
1 tablespoon lemon juice
½ teaspoon grated lemon rind
1 cup sugar
1/8 teaspoon salt
¼ cup all-purpose flour
1 tablespoon butter

Preheat the oven to 425 degrees. Line a 9" pie pan with pastry. Set aside.

Wash and drain the blueberries. Place them in a large bowl and mix in the lemon juice, lemon rind, sugar, salt and flour. Pour the filling into the lined pie plate. Dot with butter.

Roll out the top crust and place over the filling. Roll under the edges, crimp and slash the top crust in four places so steam can escape. Place the pie on a cookie sheet, in case it bubbles over.
Bake at 425 degrees for 35 to 40 minutes or until crust is golden.