Preheat oven to 425°
Add lemon juice to blueberries and toss to coat. If using frozen blueberries, thaw completely first.
In separate bowl add sugar, flour and cinnamon. Stir until well combined.
Add dry ingredients to blueberries and stir until well combined.
Lay 1 crust into pie plate. Fill with blueberry mixture. Dot with butter.
Add top crust. Fold edge of top crust under bottom crust and press to seal. Cut vents in top for steam to escape.
Bake at 425° for 15 minutes. Reduce oven temperature to 375° and bake for an additional 25-30 minutes.
NOTE: About half way through baking, you may want to cover edges with foil to prevent from overbrowning.
RECOMMEND: Bake pie on cookie sheet in case pie bubbles over. Be careful pie doesn't slide off when removing from oven!
