Blueberry Tart/Pie
Source: Ann
4 cups fresh blueberries
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 tsp cinnamon (optional)
2 tablespoons melted butter
1 tablespoon lemon juice
milk, sugar
pastry for double crust
Line pie plate with pastry.
Mix together blueberries, 3/4 cup sugar, flour and cinnamon (if using) and melted butter; pour into pie crust. Cover with pastry and cut a few slashes in top; or cut pastry into strips and prepare lattice top. Seal edges welland flute. Brush lightly with milk and sprinkle with sugar. Bake in 425°F oven for 15 minutes, reduce heat to 350°F and bake about 40 minutes longer or until crust is golden.