Blueberry Pie

I've tried a few different recipes for fresh blueberry pie but the one out of the 1989 Betty Crocker cookbook is the best. 

Recipe...

Buy 2 ready made pie crusts for a 9 inch pie

1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon (if desired)
4 cups fresh blueberries
1 tablespoon lemon juice (store bought or fresh squeezed)
2 tablespoons margarine or butter (you can use salted or unsalted)

Heat oven to 425 degrees
Prepare your bottom pastry in the pie pan
Mix sugar, flour and cinnamon together and then stir in blueberries
Pour blueberry mixture into pie crust and sprinkle lemon juice on top
Cut up butter into small pieces and place all over top of blueberries
Cover with top crust and cut slits into top
Press edges of top and bottom pie crusts together
Cover edges of pie with 2 to 3 inch strip of aluminum foil. Remove foil last 15 minutes of baking

Bake until crust is brown and juice begins to bubble through slits in crust - 35 to 45 minutes

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I made an egg wash and added pink course sugar since I couldn't find my clear course sugar.

If you try this recipe, let me know what you think.

Thanks, Jearise