1 double crust lemon pastry
4 c. fresh blueberries
3/4-1 c. sugar
3 tbsp. flour
1/2 tsp. grated lemon peel
Dash salt
2 tsp. lemon juice
1 tbsp. butter

Prepare pastry according to directions below and line a 9" pie pan.

Combine blueberries, sugar, flour, lemon peel and salt; pour into prepared pastry. Drizzle with lemon juice and dot with butter. Adjust top crust. Cut slits to allow steam to escape. Flute edges. Bake in 400 degree oven for 35 to 40 minutes. If desired, sprinkle top crust with additional granulated sugar.

LEMON PASTRY:

2 c. sifted all-purpose flour
1 tsp. salt
1 tsp. sugar
1/2 tsp. grated lemon peel
2/3 c. shortening
4-5 tbsp. cold water
1 tbsp. lemon juice

Or use 1/2 c. vegetable oil (Puritan) in place of the solid shortening.

Sift together flour and salt; stir in lemon peel. Cut in shortening with pastry blender until pieces are size of small peas. Mix water and lemon juice; add to flour mixture, mixing lightly until all flour mixture is moistened. Divide dough into two portions and form each into a ball. Flatten pastry balls one at a time and roll dough to 1/8" thickness on floured board. (I prefer to roll the dough between two pieces of waxed paper.)