"From the "Best of International Cooking" cookbook."
1 (10 inch)
unbaked double pie crusts
( fresh, frozen or drained canned)
1 1/2 teaspoons
egg yolk, beaten
Preheat oven to 400ºF. In a small bowl, combine sugar, cinnamon, salt and flour. Sprinkle half of the sugar mixture over bottom pie crust. Cover with blueberries. Sprinkle remaining sugar mixture over blueberries. Sprinkle with lemon juice; dot with butter.
Place top crust over filling; fold top crust under bottom crust. Flute edge as desired. Brush top pastry with egg yolk. Bake 30 minutes.