Blueberry Pie

I have been spending some time with cheap, in season blueberries.  I have been eating them raw, making pie, making muffins, putting them in and on pancakes, waffles, ice cream.  The blueberry has long been my favorite fruit.  Here is a pie recipe that I have been working on. I was inspired by this recipe, but it didn't quite cut it for me.

• 3/4 cup white sugar for 4 cups blueberries, add 1/8 cup if you go to 5 cup BB.
  
•  1 TBS cornstarch for each cup BB. Plus 1 tbs if you use a full cover in lieu of lattice top.
  
• 1/8 teaspoon salt for every 2 cups BB
  
•  1/8 teaspoon ground cinnamon for every cup BB
  
•   5+ cups fresh blueberries
• 1 recipe pastry for a 9 inch double crust pie. I use two Pillsbury refrigerated crusts (1 package). Make sure its fresh, only buy what you need at the time, this doesn't keep well. (My preferred pie pan is a 9.5 inch glass)
  
• 1 tablespoon butter (or a bit more)
  

DIRECTIONS

1. Preheat oven to 375 degrees F
   
2. Mix sugar, cornstarch, salt, and cinnamon, (i use a sifter a couple of times to combine) and dump over blueberries. To combine dry mix a bb's, pour the mixture from bowl to bowl until all BB's are evenly coated.
   
3. Line pie dish with one pie crust. Pour berry mixture into the crust and scrape the remaining goop out of your bowls onto the berries.
   
4. Dot berries with butter.
5. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.(or cover with crust and add vents).
6. Bake pie on middle shelf of oven for about 50 minutes covered loosely with foil
7. Remove foil and cook until crust is brown and pie is bubbling throughout, about another 10-15 minutes.