Blueberry Pie Recipe

• 4 c. fresh blueberries or possibly dry-pack frzn blueberries, rinsed and liquid removed
• 3/4 c. sugar
• Juice of 1 lemon
• 1 2/3 c. flour
• 2 teaspoon sugar
• Dash of salt
• 1 c. vegetable shortening
• 4 tbsp. ice water

1. Sprinkle blueberries with 3/4 c. sugar; squeeze lemon juice over top.
2. Set aside.
3. Sift flour, 2 tsp.
4. sugar, and salt into mixing bowl.
5. Cut shortening into flour.
6. Gradually add in ice water; mix with pastry blender.
7. Refrigeratedough.
8. Divide dough into 2 parts.
9. Roll out half on floured board till thin sufficient to cover sides and bottom of 9 inch pie plate.
10. Prick bottom with fork.
11. Bake bottom crust 10 min at 400 degrees.
12. This prevents berry juice from soaking through crust.
13. Cold bottom crust about 10 min while rolling out remaining dough and cutting into strips.
14. Fill bottom shell with blueberries; place strips of dough across top for latticework effect.
15. Use 1 or possibly 2 long strips around edge of plate to seal crusts.
16. Bake no longer than 20 min at 400 degrees.
17. If you like, top crust can be rolled in 1 piece and used to make a 2 crust pie.
18. Yield 6 to 8 servings.

fresh blueberries, sugar, lemon, flour, sugar, salt, vegetable shortening, water

Taken from cookeatshare.com/recipes/blueberry-pie-15018 (may not work)