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Blueberry Pie

1 1/4 cup sugar 
1/3 cup all-purpose flour 
1/4 teaspoon salt 
1/2 teaspoon ground cinnamon 
juice and grated zest from 1/2 medium lemon 
5 cups fresh or frozen thawed blueberries, rinsed well 

In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated rind, and blueberries. Roll out half of the pastry; line an 9-inch pie pan and trim edges. Pour berry mixture into pie crust. Roll out remaining pastry to about 1/8 inch thick. Cover pie; trim, turn edge under and crimp. Cut a few vents in top of crust to allow steam to escape. Bake at 425 for 40 minutes, or until crust is nicely browned.