Blueberry Pie!

My Dad wanted Blueberry Pie for Father's Day, so I did a practice run over a week ago and then made another on Sunday. Both were yummy, yummy, yummy. I had never made a fresh blueberry pie (always frozen or canned) and wow, this is a winner. I learned after the first pie to put a pie ring over the crust once it is browned. If you don't have a pie ring, use foil. I had more berry juice leakage with the first pie - not sure why because it didn't happen the second time. My recipe comes from AllRecipes.com, but reprint it here since links don't always work. 1 tablespoon of lemon juice will bring out more flavor, but isn't absolutely required if you don't have it.

http://allrecipes.com/Recipe/Blueberry-Pie/Detail.aspx?strb=1

Blueberry Pie

3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 tablespoon lemon juice (or orange)
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Preheat oven to 425 degrees F. Mix sugar, cornstarch, salt and cinnamon and mix with blueberries. Add lemon juice.  Mix. Line pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips and make lattice top. Crimp and flute edges. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Note: I added a pie ring after about 25 minutes to prevent crust edge from burning.