Blueberry Pie - cooking recipe

Ingredients

crust for a 2-crust pie
2 pt. fresh or frozen blueberries (5 c.)
1 tsp. grated lemon peel
1/2 tsp. ground cinnamon
1/2 c. plus 2 tsp. sugar
1 Tbsp. margarine or butter

Preparation

Ease rolled out crust into 9-inch pie plate.
In a large bowl, gently toss blueberries, lemon peel, cinnamon, 1/2 cup sugar and remaining flour.
Spoon blueberry mixture into crust.
Cut margarine or butter into small pieces; sprinkle on top of blueberry mixture.
Preheat oven to 425\u00b0.
Moisten edge of crust with water; place top crust over filling.
Trim dough edge, leaving 1-inch overhang.
Fold overhang under; make fluted edge. With a sharp knife, cut 4-inch \"X\" in center of top crust.
Fold back points of \"X\" to make a square opening in the center of the pie.
Sprinkle top of pie with remaining 2 teaspoons sugar.
Bake 40 minutes or until filling begins to bubble and crust is golden. If crust browns too quickly, cover edge loosely with foil.
Cool pie on rack.