My first blueberry pie of the season!

I baked these pies at my daughter's house. I mixed some tame store bought berries with our wild picked Copper Country blueberries. MMM!!! this is my favorite pie. I absolutely love blueberries and picking them. I hope to get out picking this week for more. We like to fill the freezer up with berries for the winter.

My recipe: I make my crust with butter, flour, egg, vinegar, salt and sugar and water.
Prepare pastry for 2-crust 9 inch pie. Combine 4 cups fresh blueberries with 3/4 to 1 cup sugar, 3 Tablespoons flour, 1/2 teaspoon grated lemon peel, 1/2 teaspoon cinnamon or nutmeg, and a dash of salt. I use nutmeg or a combo of both. Line 9-inch pie plate with pastry. Fill. Sprinke with 1 teaspoon lemon juice, dot with butter. Adjust top crust, cutting slits for escape of steam. Seal. Bake at 400 degrees for 35 to 40 minutes. Serve warm, if desired.