1. Heat oven to 425°. Make pastry.
2. Mix sugar, flour and cinnamon in large bowl. Stir in blueberries. Turn into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces sprinkle over blueberries. Cover with top pastry that has slits cut in it seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning remove foil during last 15 minutes of baking.
3. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.
NUTRITION FACTS: Calories 465 (Calories from Fat 200) Fat 22g (Saturated 7g) Cholesterol 5mg Sodium 320mg Carbohydrate 64g (Dietary Fiber 3g) Protein 6g % DAILY VALUE: Vitamin A 2% Vitamin C 12% Calcium 0% Iron 10% DIET EXCHANGES: Not Recommended
Blackberry, Boysenberry, Loganberry or Raspberry Pie: Increase sugar to 1 cup. Substitute fresh berries for the blueberries omit lemon juice.
Blueberry-Peach Pie: Substitute 2 1/2 cups sliced fresh peaches for 4 cups of the blueberries omit lemon juice. Place blueberries in pastry-lined pie plate sprinkle with half of the sugar mixture. Top with peaches sprinkle with remaining sugar mixture. Cover with top pastry continue as directed in step 2.
Quick Blueberry Pie: Substitute 6 cups drained canned blueberries or unsweetened frozen (thawed and drained) blueberries for the fresh blueberries.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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