COMBINE sugar with flour and salt.  MIX with blueberries.  STIR in lemon juice.  PLACE in greased or sprayed 8-inch square pan.  DOT with pieces of butter.  TOP with pie crust.  CRIMP edges.  CUT two slits in top.

If desired, for a fancier crust, BRUSH top of crust with a liitle beaten egg white and sprinkle with granulated sugar.  Or, OMIT egg white and sprinkle with sugar.

BAKE in preheated 450-degree oven for 15 to 25 minutes, or until the crust is nicely browned and berry juices bubble up through the slits.

SERVE warm with ice cream or frozen yogurt.

Taken from What to Cook for Company by Lenore Sullivan (Iowa State University Press)

Personally, I like to paint the top crust of a fruit-filled pie with a little milk or cream and sprinkle lightly with pearl sugar, before baking.