CRUST (ENOUGH FOR 3 PIES) :

5 c. flour
1 tsp. salt
1 tsp. baking powder
2 c. lard, refrigerated
1 egg
1 tsp. vinegar
Water

Stir flour, salt and baking powder in large bowl. Cut in lard until crumbly like oatmeal. Put egg and vinegar in measuring cup and add enough water to make one cup. Mix. Add to flour mixture and mix until all ingredients form a huge ball. Divide into size parts and wrap individually in plastic wrap. Chill two parts and freeze four for later use.

FILLING:

2/3 c. sugar
1/2 tsp. cinnamon
1/3 c. flour
4 c. fresh or frozen blueberries, thawed and drained
2 tbsp. butter
1 tbsp. lemon juice (optional, to be used if berries are mild and lack sharpness)
1 egg white
Milk
sugar

Combine dry ingredients. Add fruit and butter and mix to coat berries. Roll out pie crusts. Brush bottom crust with egg white. Add fruit. Sprinkle with lemon juice if desired. Add top crust and seal and flute edges. Cut vents in top crust. Brush with milk and sprinkle with sugar. Bake at 375 degrees for 40 minutes or until crust is brown and filling begins to bubble.