Step 1

Preheat oven to 375 degrees F. Line 9-inch pie pan with half of pastry (1 crust). Set aside.

Step 2

In a large bowl, combine sugar and flour.

Step 3

Add blueberries and lemon juice. Gently toss to coat thoroughly.

Step 4

Spoon blueberry mixture into pastry-lined pie pan. Distribute sugar and flour mixture evenly over berries as this has a tendency to settle in the bottom of the bowl.

Step 5

Dot with butter.

Step 6

Cut second pie crust into strips to create a lattice. Top pie with lattice following directions on pastry package.

Step 7

Trim and flute edge's as desired.

Step 8

With a pastry brush, brush the top of the pastry with milk and sprinkle with sugar.

Step 9

To prevent over-browning, cover the edge of crust with strips of foil or use a pie crust shield.

Step 10

Bake 25 minutes.

Step 11

Remove foil from edges (or pie crust shield). Bake an additional 25-30 minutes or until top is golden brown.

Step 12

Serve warm or cool. Great served warm with vanilla ice cream or whipped cream.