<aside> <img src="/icons/checklist_gray.svg" alt="/icons/checklist_gray.svg" width="40px" /> Ingredients

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• 1 tablespoon butter, melted
• 3/4 cup sugar
• 1/4 cup, firmly-packed brown sugar
• 1/2 cup all-purpose flour
• 5 cups fresh blueberries
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 2 piecrusts (refrigerated)
• 1 tablespoon milk
• 1 teaspoon sugar

<aside> <img src="/icons/reorder_gray.svg" alt="/icons/reorder_gray.svg" width="40px" /> Procedure

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1. Combine first 7 ingredients, tossing gently to get the blueberries coated in a generally even mix of everything else.
2. Fit 1 pie crust into 9-inch pie-plate. If you know how to make your own piecrust, go for it. Otherwise, just buy some of the standard sized ones. They come two to a box.
3. Spoon blueberry mixture into pie crust. It won't look like it will fit, but it will.
4. Roll the other pie crust into 1/8 inch thickness; cut into six 2 1/2 inch wide strips
5. Arrange strips in a lattice design over filling; fold edges under and crimp
6. Brush pastry with milk; sprinkle with 1 teaspoon of sugar
7. Bake at 400 F for 40 to 45 minutes or until golden, shielding edges with strips of aluminum foil to prevent excessive browning during last 20 minutes of browning
8. Allow the pie to cool completely before cutting into it! There are a lot of chemical processes going on in the filling still when it comes out of the oven. If you start cutting into the pie when it's still warm, the filling will run like thin soup, and will never set up. Cooling will take at least a few hours, but it's a critical final step.