CRUST:

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

FILLING:

5 to 6 Granny Smith apples or other green apples
1 1/2 c. blueberries
4 tbsp. flour
1 c. sugar
1/2 tsp. salt
1 tbsp. lemon juice
3/4 stick butter
Pinch cinnamon

CRUST:

Sit together flour and salt. Cut in shortening. Slowly mix in water until flour forms a ball. Refrigerate 30 minutes.

FILLING:

Slice apples. Put in large mixing bowl, and add remaining ingredients except butter, toss gently.

Roll out half of dough and transfer to a 9 inch pie baking dish. Arrange fruit mixture in the pie shell. Slice butter and arrange on top of ingredients. Roll out remaining dough and place on top of pie. Seal edges. Bake at 425 degrees for 25 minutes. Reduce heat to 400 degrees and bake another 15 minutes.