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 minutes.
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
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 around edge for the
last 5 minutes of baking. Cool and serve.
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