Fresh Blueberry Pie

2 Cups All Purpose Flour

2/3 Cup Butter

1/4 Cup Cold Water

6 Cups Fresh Blueberries

1/3 Cup Flour

1/4 Cup Sugar

1/4 Cup Cane Sugar

Heat oven to 400 degrees.

Mix blueberries, flour and sugars in a large bowl. Let sit while you prepare the pastry.

Cut shortening into flour until particles are the size of small peas.

Pour in cold water evenly and toss with a fork until all flour is moistened. Gather pastry into two balls.

Working with one ball at a time, shape into flattened mound on floured board.

Roll pastry into 12 inch circle.

Fold in half and place in pie plate. Unfold and ease into plate, pressing firmly against sides and bottom.

Roll out second ball.

Pour blueberries into plate and top with second crust. Flute edges and score with knife.

Bake for 35-40 minutes at 400 degrees until crust is nicely browned and juice begins to bubble through slits in the crust. If edges begin to brown too quickly, cover with thin strips of foil.

One 9 inch pie

bon appetit