CRUST:

4 c. flour
1 c. shortening
1 tsp. salt
1/2 c. butter
1 egg
1 tbsp. vinegar
6 tbsp. water

Cut shortening and butter into flour and salt until size of peas. Beat egg, vinegar and water and pour into flour and shortening mixture. Toss gently until combined. Roll on floured board or cloth until size to fit pan. This makes 3 single crusts or 1 double pie and 1 crust.

FILLING:

3 c. blueberries
1 c. sugar
1/2 c. flour
1/8 tsp. salt
1 tbsp. butter

Combine berries with flour, sugar and salt. Pour into pastry lined pan. Top with butter. Top with plain or lattice crust. Flute and seal edges well. Bake at 450 degrees for 10 minutes, reduce to 350 degrees for 30 minutes.