CRUST:

2 c. flour
1 tsp. salt
3/4 c. shortening
5 to 6 tbsp. cold water

Preheat oven to 425 degrees. Mix flour and salt in bowl. Blend in shortening with a fork. Sprinkle water over mixture, 1 tbsp. at a time, mixing lightly with fork just until mixture holds together.

Divide into 2 balls, one slightly larger than the other. Roll larger portion to circle, about 2 inches larger than diameter of pie plate. Ease into pie plate. Roll remaining pastry to a 1/8 inch thick circle. Set aside.

FILLING:

3/4 c. sugar
1/4 c. cornstarch
3 tbsp. orange liqueur or orange juice
1 1/2 tsp. grated orange peel
2 pts. fresh blueberries, rinsed and drained

Mix sugar and cornstarch in bowl. Add liqueur, orange peel and blueberries; toss until well mixed. Pour filling into bottom pie crust.

Top with pastry for top crust. Trim pastry edges with scissors or sharp knife, leaving a 1 inch overhang. Fold overhang under; pinch together. Make a decorative edge on pastry.

Cut a few slits in pastry to allow steam to escape. If desired, brush top crust (not edges) with a little milk for deeper browning. Bake 45 to 50 minutes or until pastry is browned. Makes 1 (9 inch) pie.