From the post: A Step Back in Time

An old fashioned recipe:

2 homemade pie crusts or purchased frozen piecrust not in a tin
3 pints fresh blueberries
1/2 to 3/4 cup flour to thicken, depending on how juicy the berries are
a pinch of salt
About a cup of sugar
1 Tablespoon fresh lemon juice
a few sprinkles of cinnamon
1/4 stick butter, sliced

Roll out one pie crust and place it into a glas pie dish, leaving the overlap around the edges uncrimped. Begin layering ingredients in the order above, beginning and ending with the blueberries, until you have 3 layers. Place the top crust over the contents, crimp the edges around to seal the two crusts and cut decorative and functional slits in the top crust for steam to escape. Bake at 425 degrees F. for 45 minutes to an hour, covering the crust edges with aluminum foil for the first 15-20 minutes, then removing the foil and watching the edges carefully so as not to burn. The pie is done when the crust is golden brown over the top and the filling is bubbly. Remove from oven and cool to warm or room temp. Cut into six pieces and serve with vanilla ice cream or whipped cream.