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Blueberry Pie

- Pastry
- 4 1/2 cups (1 litre) blueberries
- 3/4 cup (180 ml) sugar
- 1/4 cup (60 ml) flour
- pinch of salt

Mix the blueberries, sugar flour and salt together and place in a 9-inch (23 cm) pastry lined pie plate. Cover with the top crust, press the edges of the top and bottom crusts together, and "flute" so that the edges are away from the plate. (This is so the edges do not burn.) Slash the top crust with a knife to allow steam to escape. Bake at 450F (230C) for 15 minutes, then reduce the heat to 350F (180C) and bake for an additional 50 minutes. This delicious juicy pie will sometimes bubble over, so it is a good idea to put another larger pan under your pie plate. Serves 6.