1 cup sugar
1/4 cup all-purpose flour
5 cups fresh blueberries
2 teaspoons lemon juice
1 Tablespoon butter
1 Tablespoon sugar
1 Tablespoon milk
dash of salt
pastry for double crust pie (I always use Pillsbury Pie Crust. You can find it in the refrigerator section of the grocery store. To read why and learn tips for preventing crust edges from burning, see this post .)
Preheat oven to 375 degrees.
Wash and drain blueberries and place in large bowl. In a smaller bowl, whisk together sugar, flour and salt. Add sugar mixture to blueberries and toss gently to coat.
Prepare a 9 inch pie crust, as directed on box, and fill with blueberry mixture. Drizzle with lemon juice and dot with butter. Add the top crust. Seal and flute edge. Brush top of crust with milk and sprinkle with sugar. Cover edge of crust with foil ( click here for clever tip ).
Bake for 20 minutes. Remove foil and bake 25 minutes more, or until crust is golden brown.
Cool and serve with whipped cream or ice cream. We prefer Breyer's Vanilla Bean Ice Cream. Enjoy!