Blueberry Pie

1. Mix filling in large bowl and set aside to let mixture dissolve while making pie dough for 2-crust pie:

• 5 to 6 cups blueberries
• 1 & 1/4 cup sugar
• 1/4 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1 tablespoon lemon juice
• 4 tablespoons flour
• 2 tablespoons cornstarch
• finely grated lemon rind from half a lemon, avoiding the pith

2. Give the mixture one last stir before filling unbaked pie shell. Dot with 1 tablespoon of butter, then put the top crust on and flute the edges. Carve steam vents in the middle. Cover edges with foil.

3. Bake at 425 F about 45 minutes or so, until juices are bubbly through the steam vents.