4 c. fresh blueberries
3/4 to 1 c. sugar
3 Tbsp. flour
1/2 tsp. grated lemon peel
dash of salt
1 to 2 tsp. lemon juice
1 Tbsp. butter
1 (9-inch) double-crust unbaked pastry


Combine blueberries, sugar, flour, lemon peel and salt. Fill pie shell. Sprinkle with lemon juice; dot with butter. Adjust top crust. Bake in hot oven (400°) for 35 to 40 minutes. Serve warm.

Like spice? Add 1/2 teaspoon each cinnamon and nutmeg to filling.