3 1/2 c Blueberries
1 c Sugar
4 tb (4 or 6 TB) flour
2 tb Lemon juice
Blend sugar and flour and sprinkle one-third of it on the bottom of
pie. Add half the blueberries, sprinkle with one-third of the
flour-sugar mixture. Add remaining blueberries and flour-sugar
mixture. Sprinkle with lemon juice.
Cover with top crust.
Pie baked before freezing. Bake in a hot oven (425F) for 30 to 35
Cool pie thoroughly. Invert second plate (which may be cardboard)
over top of pie and heat-seal in plastic wrap or wrap in aluminum
foil. Freeze immediately.
To serve. Remove the plastic wrap or aluminum foil. Place pie in
a hot oven (425F) for 20 to 30 minutes. Leave plate over top to
prevent further browning of top crust. Cool and serve.
Pie baked after freezing. Wrap as above. Freeze immediately.
To serve. Remove wrapping and top plate. Protect edge of crust
with aluminum foil. Bake in a hot oven (425F) for 60 to 70 minutes.
After 10 minutes make slits in top crust. Remove aluminum foil
abround edge for the last 5 minutes of baking. Cool and serve.