Daisy

I made the following changes, but other than having to make these changes, the original recipe was as good Betty Crocker’s cookbook recipe.Changes:Bake at 400F for 50 minutes or until blueberry filling is bubbling up thru the cuts in the top crust, on center rack in oven, removing the foil (or silicone edge protector from the edge of pie crust after the first 40 minutes of baking. The bubbling means it got hot enough to meld with the flour or cornstarch and the filling won’t be runny if you let it cool. Cool for at least an hour for the blueberry filling to set.3/4 cup sugar1/2 cup all-purpose flour1/2 teaspoon ground cinnamon6 cups fresh blueberries1 tablespoon lemon juice2 tablespoons butter, cut into little pieces.Photo is pie with silicone edge protector before I put the pie in the oven.