Cookie Bookie

Blueberry Pie

For the Pastry:
2 cups all-purpose flour
1 teaspoon salt
2/3cup plus 2 tablespoons shortening
4 to 6 tablespoons ice water

For the Filling:
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 lemon, finely grated
Juice from 1 lemon
4 cups fresh blueberries, rinsed and dried
1 recipe pastry for a 9 inch double crust pie

Make Pastry:  In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.  Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Preheat oven to 425 degrees F.

Remove dough for the bottom crust from the refrigerator.  Roll out to just larger than pie pan and transfer to pie pan.  Leave overhanging dough.

Mix sugar, cornstarch, salt, lemon zest and lemon juice in a bowl.  Add the blueberries and toss to coat.  Pour berry mixture into the crust.

Roll out remaining pastry and cut into 1/2 - 3/4 inch wide strips, and make lattice top. Fold over any overhanging dough and crimp and flute edges.

Bake pie for 40-50 minutes, or until filling is thickly bubbling.  Cover with foil at about 30 minutes along to protect crust from getting too brown.

Cool the pie on a rack for at least 4 hours before cutting.