Serves: 5
Total Calories: 300

3 1/2 cups blueberries
3/4 cup sugar
1/8 teaspoon salt
1/4 teaspoon cinnamon
3 tablespoons flour
butter
pie crust for a 2-crust (9-inch) pie

Mix blueberries and all other ingredients (except butter) in a large bowl. Line a shallow pie plate with crust. Pour in berry mixture. Dot with 5–6 small pieces of butter. Moisten edge of crust with water.

Roll top crust to fit plate. Spread lightly with shortening and sprinkle with flour. Fold over and cut 3 or 4 small slits on the fold. Place over berries. Unfold and press down around the edge. Trim crust close to the edge of the plate and press again around the edge with floured tines of a fork. Hold pie over sink and pour about 1?4 cup milk over crust, letting surplus drain off. Bake at 475° for 15 minutes. Reduce heat to 350° for 15 minutes longer. If frozen berries are used, increase last baking time to 30 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 300
Calories from Fat: 64

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Wet Bottom Shoo Fly Pie
Apple Pan Dowdy
Schnitz Pie
Dutch Apple Pie
Red Inn Apple Pie
Crunchy Caramel Apple Pie
New England Blueberry Pie
Lemon Cream Pie with Apricot Sauce
Rhubarb Pie
Boston Cream Pie
Turtle Pie
Peanut Butter Pie
White Peach and Raspberry Cobbler
Bogberry Apple Tart
Old White Church Apple Crisp
Apple-Raisin Brown Betty
Apple Dumplings
Down East Blueberry Crisp
Cherry Walnut Delight
Strawberries Brûlée
Strawberry Delight
Vanilla Bread Pudding with Butter Rum Sauce
Amaretto Cream Puffs
Mousse Amaretto
Hazelnut Cups
Funnel Cake
Pennsylvania Dutch Funnel Cakes
Baklava
Pull Me Up (Terra-Me-SU)
Banana Split (Original Walgreens Recipe)
Three Layer Sherbet Ices