Instructions:

Stem and wash berries thoroughly; drain well. Place in large bowl and sprinkle with next 5 ingredients; toss to mix. Roll out bottom crust and put in 10 inch deep dish pie pan. Spoon blueberry mixture into pan and dot with butter. Place top crust over blueberries. Trim if necessary. Brush top with about 1 Tbsp. milk and sprinkle with 1/2 tsp. sugar.
 
 Make a few slits in top to vent.
 
 Refrigerate about 10 minutes while preheating oven. Place pie pan on cookie sheet. Bake at 425ºF. for 15 minutes; reduce heat to 350ºF. and bake 30 minutes longer. Cool at least 1 hour before serving. Serves 10-12.