1 large container of fresh blueberries (not frozen)
1/2 cup sugar
1/4 cup all-purpose flour
1/2 tsp of lemon juice
2 pie crusts, uncooked
2 Tbs butter
dash of salt

Mix all with a spoon. Fill one pie crust with mixture. Cut up 2 Tbs butter on top of mixture. Top with one deep dish pie crust. Pinch edges. Bake at 450 for 10 minutes or until browned. Serve with vanilla ice cream.