| 1 | Blend sugar and flour and sprinkle one-third of it on the bottom of pie. |
| 2 | Add half the blueberries, sprinkle with one-third of the flour-sugar mixture. |
| 3 | Add remaining blueberries and flour-sugar mixture. |
| 4 | Sprinkle with lemon juice. |
| 5 | Cover with top crust. |
| 6 | Pie baked before freezing. |
| 7 | Bake in a hot oven (425°F) for 30 to 35 minutes. |
| 8 | Cool pie thoroughly. |
| 9 | Invert second plate (which may be cardboard) over top of pie and heat-seal in plastic wrap or wrap in aluminum foil. |
| 10 | Freeze immediately. |
| 11 | To serve. |
| 12 | Remove the plastic wrap or aluminum foil. |
| 13 | Place pie in a hot oven (425°F) for 20 to 30 minutes. |
| 14 | Leave plate over top to prevent further browning of top crust. |
| 15 | Cool and serve. |
| 16 | Pie baked after freezing. |
| 17 | Wrap as above. |
| 18 | Freeze immediately. |
| 19 | To serve. |
| 20 | Remove wrapping and top plate. |
| 21 | Protect edge of crust with aluminum foil. |
| 22 | Bake in a hot oven (425°F) for 60 to 70 minutes. |
| 23 | After 10 minutes make slits in top crust. |
| 24 | Remove aluminum foil abround edge for the last 5 minutes of baking. |
| 25 | Cool and serve. |
