2 store-bought pie crusts
1 c. sugar
4 1/2 c. blueberries
1 lemon
5 tbsp. flour & 2 tbsp. cornstarch
Salt
1/2 tsp. cinnamon
Recipe
Preheat oven to 350 degrees. Unfold first pie crust and press into pie dish. Place blueberries in strainer and rinse. Drain berries and add to large bowl. Add flour and cornstarch and toss to coat. Add sugar, a squeeze of lemon and a dash of salt. Pour berries into pie shell. Place other crust on top of pie and cut vent holes. Bake for 45-60 minutes or until bubble. Serve.