Love this time of year with all the fresh fruits
becoming available.
First pie of the spring is always
Rhubarb.
Second is Blueberry.
Served
With fresh whipped cream.
This is a recipe I have been making for over over 35 years.
Blueberry Tart/Pie
==================
I’ve made this recipe for years. It was from an early
1980’s Canadian Living Magazine.
4 cups fresh blueberries
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 teaspoon cinnamon (optional)
2 tablespoons melted butter
1 tablespoon lemon juice
Milk, sugar
Pastry for double crust
.
Line pie plate with pastry.
Mix together blueberries, 3/4 cup sugar, flour and cinnamon (if
using) and melted butter; pour into pie crust. Cover with pastry
and cut a few slashes in top; or cut pastry into strips and
prepare lattice top. Seal edges well and flute. Brush lightly
with milk and sprinkle with sugar. Bake in 425°F oven for 15
minutes, reduce heat to 350°F and bake about 40 minutes longer or
until crust is golden.
thibeaultstable.com 
We just picked our first blueberries but I had eaten most of them when Bev advised she was planning to make something from them. Your pie looks very tempting.
Darling pie!