Ingredients

• 2 pie crusts, rolled out to fit a 9-inch pie plate
• 4 cups fresh or frozen blueberries
  
• 1 cup sugar
  
• 3 tbsp flour
• 1/8 tsp salt
  
• 1/2 tbsp lemon juice
  
• 2 tbsp butter, chopped
  
• 2 tbsp milk or cream
• 1/4 tbsp sugar

Equipment

• Oven
• 9-inch pie plate
• Mixing spoons
• Mixing bowl
• Knife
• Pastry brush

1. Preheat oven to 425°F (218°C).
2. Place the bottom crust in the pie plate.
3. Combine the blueberries, sugar, flour and salt in a bowl, making sure the flour is evenly distributed. Mix and fold to make sure not to crush the blueberries on the bottom, then add lemon juice. 
4. Place the filling in the bottom crust.
5. Scatter the butter on top of the berries.
6. Place the top crust on the pie and crimp the edges.
7. Brush the top with of the pie with milk or cream until evenly coated and sprinkle with sugar.
8. Make several slits in the top of the pie for steam to escape.
9. Place the pie in the oven and bake for 10 minutes.
10. Reduce heat to 350°F (176°C) and continue to bake an additional 30 to 40 minutes or until crust is browned and filling is bubbling.

• Eliminate the top crust for an open blueberry pie.
• Substitute half of the blueberries with two cups of peaches for blueberry peach pie.
• Use a streusel topping (one-half cup sugar, one stick butter and one cup flour, mixed with your fingers until it has the texture of coarse crumbs) instead of the top crust, baking the pie at 350 degrees Fahrenheit (177 degrees Celsius) for 45 to 55 minutes.