Blueberry Pie

2 refrigerator ready pie crust (for two crust pie)
or your favorite homemade pie crust recipe

3 1/2 to 4 cups blueberries

2 tablespoons flour or
1 1/2 to 2 Tablespoons quick cooking tapioca

1/4 teaspoons nutmeg

1/8 teaspoons salt

1/4 teaspoons cinnamon

1 teaspoons lemon juice

2 teaspoons butter

2/3 cup sugar
More sugar may be added if berries are tart.

Preheat oven to 425 degrees. Wash berries and pat dry. Pour blueberries into prepared pastry.

Combine dry ingredients and sprinkle over blueberries. Sprinkle lemon juice, dot with butter,

add a top crust. Seal and flute. Make 3 slits in top crust. Bake for 40 minutes.

Tip: You can use this same recipe for blackberry, huckleberry, gooseberry, prune,

plum, grape, rhubarb or peach pie. I like to use SPLENDA brand sugar substitute in place

of the granulated sugar, to reduce the calories in this pie. Great for those low-carb fans.