Blueberry Pie
1 cup sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon cinnamon (or 1 teaspoon, if you prefer)
5 cups fresh blueberries (make sure they're not damp)
piecrust for a 9" pie (top and bottom)
1 tablespoon butter
Preheat oven to 400F.
Miz sugar, cornstarch, salt and cinnamon, and sprinkle over blueberries. (Note: I toss them gently to ensure even coverage.)
Line a greased 9" pie pan with one crust. Pour berry mixture into the crust, and dot with butter. Top with remaining pastry and cut slits into top. Crimp and flute edges.
Bake pie on lower shelf of over for about 50 minutes, or until crust is golden brown. Cover edges with aluminum foil after 15 minutes of baking.
ENJOY!
