Bluebery Pie

My family and I went blueberry picking yesterday. We came home with over twelve cups of berries. Using some of these berries I made a blueberry pie.

For a 9-inch pie:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon, if desired
4 cups fresh blueberries
1 tablespoon lemon juice
2 tablespoons butter or margarine

Heat oven to 425. Prepare pastry. Stir together sugar, flour and cinnamon; mix with berries. Turn into pastry-lined pie pan; sprinkle with lemon juice and dot with butter.

Cover with top crust which has slits in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake for 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.

~Betty Crockers Cookbook~