3/4 c. white flour
3/4 c. whole wheat flour
1/2 tsp. salt
1/2 c. butter
1/4 c. (or less) very cold water
1 qt. blueberries (fresh or frozen)
2 tbsp. flour
1/4-1/2 c. frozen apple juice concentrate (undiluted)
Or white grape juice concentrate
1/8 tsp. salt
1 tbsp. lemon juice
1 tbsp. butter

Crust: Mix well the flours and salt. Add the butter and mix well with fork or pastry blender. Add only enough water to make a stiff dough. Roll out using white flour. Set aside.

Filling: To blueberries, add flour, juice concentrate, salt and lemon juice. Mix until berries are coated. Put into unbaked pie shell and dot with butter. Top with other crust and seal edges. Prick top crust with fork. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake about 45 minutes longer.