Ingredients
Pie filling:
3 cups fresh blueberries (or frozen)
1 cup sugar
1/4 cup flour
dash salt
1 tablespoon lemon juice
2 tablespoons butter
1 recipe Plain Pastry
Plain Pastry:
1 1/2 cup flour
1/2 teaspoon salt
8 tablespoons Crisco
5 tablespoons cold water
Preparation
Preheat oven to 400. Combine blueberries, sugar, flour, salt and lemon juice. Fill 8" pastry-lined pie plate. Dot with butter and adjust top crust. Bake 40-50 minutes.
Plain Pastry: Sift flour and salt into mixing bowl. Cut in 4 tablespoons of Crisco until it resembles a fine meal. Repeat with remaining 4 tablespoons of Crisco. Add the water and push together with a fork or spoon. Smooth into ball. Divide in two balls. On a floured surface, roll 1st ball out into a circle large enough to cover bottom and sides of pie plate. Roll out 2nd ball of dough. Place it on filled pie and trim to 1/2" larger than pie plate. Tuck extension around edge of bottom crush. Crimp using handle of silverware and your fingers. Slit the surface in several places to let steam escape.
