BETTY CROCKER'S PIE CRUST:

2 c. flour
1 tsp. salt
2/3 c. plus 2 tbsp. shortening
4 to 5 tbsp. cold water

FILLING:

2 c. frozen or fresh blueberries
1 can (21 oz.) Wilderness blueberry pie filling

Measure flour and salt into bowl, cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Divide in half and roll out on lightly floured board. Line pie dish with first crust, add blueberries then pour pie mix evenly over top of berries. Put on top of pie (slits in crust). I like to sprinkle with sugar and cinnamon. Bake at 425 degrees for 45 minutes.