4 C frozen blueberries (or fresh, the only fresh ones I found were moldy)
zest of 1 lemon
juice os 1/2 lemon
1 tbs cinnamon (or less but I love cinnamon)
3/4 C sugar
1 tbs flour ( I think I'll use 2 tbs next time to thicken it more)
Once you have divided and rolled out the pie crust, put one of the crust into a greased baking dish and wrap the top of the other crust in saran wrap and refridgerate for 30 minutes.
Mix all the pie filling together, pour into pie crust, top with the top of the pie crust and seal seams together, slash on the top and put it back into the fridge for 30 minutes.
Meanwhile preheat the oven to 425 degrees F and when ready, put pie ontop of a baking sheet (incase juices flow over) and leave in there for 20 minutes. Turn down to 350 degrees F and allow to bake for another 40 minutes, or until top is golden brown. Allow to cool and....ENJOY! (it's good for ya ;-) )