Blueberry Pie

5 cups fresh blueberries
1 tablespoon lemon juice
1 package refrigerated pie crusts
1 cup sugar
12 cup all-purpose flour
18 teaspoon salt
12 teaspoon ground cinnamon
2 tablespoons butter or margarine
1 large egg, lightly beaten
1 teaspoon sugar

Sprinkle berries with lemon juice; set aside.
Fit half of pastry in a 9-inch pie dish according to package directions.
Combine sugar (1 cup), flour and salt; add to berries, stirring well.
Pour into pastry shell, and dot with butter.
Unfold remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
Place pastry over filling; seal and crimp edges.
Cut slits in top of crust to allow steam to escape.
Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar, bake at 200° for 35 minutes or until golden.
(Cover edges with aluminum foil to prevent overbrowning, if necessary.)