INGREDIENTS
5 cups fresh blueberries
1 tablespoon lemon juice
1 (15 ounce) package refrigerated pie crusts
1 cup sugar
1⁄2 cup all-purpose flour
1⁄8 teaspoon salt
1⁄2 teaspoon ground cinnamon
2 tablespoons butter or 2 tablespoons margarine
1 large egg, lightly beaten
1 teaspoon sugar
DIRECTIONS
SPRINKLE berries with lemon juice; set aside.
FIT half of pastry in a 9-inch pieplate according to package directions.
COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
Pour into pastry shell, and dot with butter.
UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
Place pastry over filling; seal and crimp edges.
Cut slits in top of crust to allow steam to escape.
Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
Cover edges with aluminum foil to prevent overbrowning, if necessary.
Serve with vanilla ice cream, if desired.