4 c. fresh blueberries (cherries or blackberries work great, too)
3/4 c. sugar (1/4 c. more if berries aren't sweet)
1/4 c. all-purpose flour
1/4 tsp. cinnamon
2 tsp. lemon juice
2 Tbsp. butter/margarine
2 pie crusts
1 Tbsp. milk
2 tsp. sugar
1/4 tsp. cinnamon

Preheat oven to 425°. In a large bowl, combine blueberries, 3/4 cup sugar, flour, 1/4 teaspoon cinnamon and lemon juice. Toss gently to mix. Spoon into crust and dot with margarine. Top with second crust. Seal and flute edges. Cut slits in top. Brush with milk and sprinkle with 2 teaspoons sugar and 1/4 teaspoon cinnamon. Bake at 425° for 45 to 55 minutes or until crust is golden brown. Cover edge of crust with strips of aluminum foil after the first 20 minutes.