Prepare pastry for a 9-inch double-crust pie. Divide in half, form into discs about 1 inch thick, wrap and chill. Heat oven to 425˚F.

In a large bowl, mix sugar, flour and cinnamon. Stir in blueberries.

Roll out the bottom crust and transfer it into the pie plate. Roll out the top crust and cut about 8 slits in the center for vents. Spoon filling into the pastry-lined pie pan. Sprinkle with lemon juice. Cut butter into small pieces and sprinkle over the blueberries. Cover with the top crust, seal and flute the edges. You can also cut shapes out of the top crust dough with cookie cutters and place them over the filling.

Cover the edge of the pie with a 2-inch strip of foil to prevent excessive browning. Remove foil during the last 15 minutes of baking. Bake 35 to 45 minutes or until the crust is golden brown and juice begins to bubble through the slits. Cool on a wire rack for at least 2 hours.