4 cups fresh blueberries
3/4 cup sugar
3 Tbls. cornstarch
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 9-inch deep dish double crust pie crust (Mrs. Smith's)
1 Tbl. butter
Preheat oven to 425 degrees.
Mix sugar, cornstarch, salt and cinnamon and sprinkle over blueberries.
Line the pie dish with one pie crust. Pour berry mixture into the crust and dot with butter.
Cut remaining pasty into 1/2 to 3/4 inch strips and make a lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes or until crust is golden brown.
Note: To keep pie edges from burning keep strips of foil on edges until the last 10 minutes of baking, then remove.
Recipe from Chef John Folse as seen on WAFB-TV