Blueberry Pie

This recipe for fresh Blueberry Pie is a great way to use fresh or even frozen blueberries to make a wonderful dessert.

• Pastry for two-crust pie (recipe below)
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon, if desired
• 6 cups blueberries (thaw frozen berries first, drain canned berries)
• 1 tablespoon lemon juice
• 1 tablespoon stick margarine or butter

Mix sugar, flour and cinnamon in large bowl.

Stir in blueberries.

Turn mixture into pastry-lined pie plate.

Sprinkle with lemon juice. Dot with margarine.

Cover with top pastry that has slits cut in it. Seal and flute. Cover the edge with a strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack.

• 2/3 cup plus 2 tablespoons shortening
• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 to 5 tablespoons cold water

Cut shortening into flour and salt, using pastry blender of crisscrossing 2 knives, until particles are size of coarse crumbs.

Sprinkle with cold water, one tablespoon at a time, tossing with fork until all four is moistened and pastry almost cleans side of bowl. Add one to two teaspoons more water if necessary.

Gather pastry into a ball. Shape into two flattened rounds on lightly floured cloth-covered board.

Roll each pastry ball into a circle 2 inches larger than upside-down pie plate with floured rolling pin.

Fold pastry into fourths, place in pie plate, unfold and press firmly into the bottom and side of plate.

After adding the blueberry filling, place the second crust over the filling. Make sure to cut slits in the top so that steam can escape.

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