Blueberry Pie

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   ["Ease rolled out crust into 9-inch pie plate.", "In a large bowl, gently toss blueberries, lemon peel, cinnamon, 1/2 cup sugar and remaining flour.", "Spoon blueberry mixture into crust.", "Cut margarine or butter into small pieces; sprinkle on top of blueberry mixture.", "Preheat oven to 425u00b0.", "Moisten edge of crust with water; place top crust over filling.", "Trim dough edge, leaving 1-inch overhang.", "Fold overhang under; make fluted edge. With a sharp knife, cut 4-inch ""X"" in center of top crust.", "Fold back points of ""X"" to make a square opening in the center of the pie.", "Sprinkle top of pie with remaining 2 teaspoons sugar.", "Bake 40 minutes or until filling begins to bubble and crust is golden. If crust browns too quickly, cover edge loosely with foil.", "Cool pie on rack."]

* Per serving · 4 servings · Values may vary.

No additional tips available.