Blueberry Pie

Ingredients

Pastry
2 cups plain flour
1 teaspoon salt
2/3 cup plus 2 tablespoons butter
4 to 6 tablespoons cold water

Filling
3/4 cup sugar
1/2 cup plain flour
1/2 teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter or margarine, if desired

Method

In a medium bowl, mix 2 cups of flour and the salt.
Rub in butter.
Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the side of the bowl.
Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on a lightly floured surface.
Wrap in plastic wrap and refrigerate for about 45 minutes or until dough is firm and cold. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 425°F.
With floured rolling pin, roll one piece of pastry into round 2 inches larger than upside-down 9-inch glass pie plate.
Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute.
Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits.