Lemon-Blueberry Pie
*Money-making pie -- a favorite!

Pastry for 2-crust pie
4 c. frozen blueberries or 2 (10 oz.) pkgs. (I had more than 4 cups)
1 c. sugar
1/3 c. flour (I added more flour because of more blueberries)
1 tsp. grated lemon peel (grated a whole lemon & put all in)
1/8 tsp. salt
2 Tb. butter

Combine berries, sugar, flour, lemon peel and salt. Place in pastry-lined 9" pie pan. Dot with butter. Adjust top crust and flute edges; cut vents.

Bake in hot oven (425ºF.) 40 - 50 minutes, or until crust is lightly browned and juice bubbles through steam vents.