4 c. fresh blueberries or dry-pack frozen blueberries, rinsed and drained
3/4 c. sugar
Juice of 1 lemon
1 2/3 c. flour
2 tsp. sugar
Dash of salt
1 c. vegetable shortening
4 tbsp. ice water

Sprinkle blueberries with 3/4 cup sugar; squeeze lemon juice over top. Set aside. Sift flour, 2 teaspoons sugar, and salt into mixing bowl. Cut shortening into flour. Gradually add ice water; mix with pastry blender. Chill dough. Divide dough into 2 parts. Roll out half on floured board until thin enough to cover sides and bottom of 9 inch pie plate. Prick bottom with fork. Bake bottom crust 10 minutes at 400 degrees. This prevents berry juice from soaking through crust. Cool bottom crust about 10 minutes while rolling out remaining dough and cutting into strips.

Fill bottom shell with blueberries; place strips of dough across top for latticework effect. Use 1 or 2 long strips around edge of plate to seal crusts. Bake no longer than 20 minutes at 400 degrees. If desired, top crust can be rolled in 1 piece and used to make a 2 crust pie. Yield 6 to 8 servings.