Blueberry Pie

1 double batch of pie crust dough
1/2 cup sugar
1/4 cup arrowroot powder
1/2 tsp cinnamon
4 cups blueberries (fresh or frozen)
1 Tbls butter
1 tsp lemon juice

Preheat oven to 400 F.

Prepare the bottom pie crust in the pie tin.

Stir together the sugar and arrowroot powder. Cut the butter into the mixture until it is no longer dry. Stir in the cinnamon and lemon juice, then gently stir in the blueberries, to coat them.

Pour the filling mixture into the pie tin.

Place remaining pie crust on top, seal and flute edges. Slit the top crust a few times for steam to escape. Or do a decorative top crust with holes in it.

Place a pie shield or strips of foil around edges before baking. Bake in 400 degree oven for 40-45 minutes or until juices begin to bubble through slits, removing foil or shield at around 25 minutes into baking.

Cool completely before cutting.

(I did not have any foil when I made this, so you can see how the edges need protecting.)