Fresh Blueberry Pie

Ingredients

Two-Crust Pastry
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon, optional
4 cups fresh blueberries
1 tablespoon freshly squeezed lemon juice
2 tablespoons Roberts Butter

Preparation

Prepare Two-Crust Pastry; divide dough in half. Roll out 1 portion of dough and place in a 9 inch pie pan. Combine sugar, flour and, if desired, cinnamon; mix lightly with blueberries. Place mixture in pie crust; sprinkle with lemon juice and dot evenly with butter. Roll out remainder of dough to an 11 inch circle; place over blueberries; seal edges of top and bottom crusts together and flute. Cut slits in top of pastry. Bake at 425 for 35 to 45 minutes, or until crust is nicely browned.

Yield: one 9 inch pie