MICHIGAN BLUEBERRY PIE

4 cups fresh blueberries

1 tsp lemon juice

Pastry for a double crust pie

1 cup sugar

3 to 4 tbsp all-purpose flour

1/2 tsp grated lemon rind

Dash of salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tbsp butter

2 tsp milk

1 tbsp sugar

Sprinkle blueberries with the lemon juice; set aside.

Roll half the pastry to 1/8- inch thickness on a lightly floured surface and fit into a 9-inch pan.

Combine 1 cup sugar, flour, lemon rind, salt, cinnamon and nutmeg. Add mixture to the berries, gently stirring well. Pour into the pastry shell and dot with the butter.

Roll out the remaining pastry and place over the filling, sealing and fluting edges. Brush pastry with the milk and sprinkle the tablespoon of sugar overall. Be sure to cut slits in top crust to allow steam to escape.

Bake at 400 degrees 35 to 40 minutes or until golden brown. Cover edges with foil or a pie shield to prevent over browning, if necessary.

Best served warm but delicious any time.

This recipe is an old one from Muskegon, Michigan. Personally, the best blueberries I have ever had were fresh ones from Michigan.

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