2 1/2 c. flour
1 tsp. salt
1 c. shortening (Crisco), refrigerated overnight
1/4 to 1/2 c. ice cold water

Mix first 3 ingredients. Blend until pea size parts form; then add water a little at a time to form pie crust consistency. Roll with rolling pin to fit a pan 8x8 bottom crust (1/2 of the dough for bottom and the other half for the top).

FILLING:

2 to 4 c. blueberries
1 c. sugar
3 heaping tbsp. flour

Add to the bottom of the pan first pie crust; add filling. Add the top pie crust. Add 3 slits on top of pie crust.

Heat oven to 425 degrees. (Oven must be hot before you put the pate in.) Cook for 10 to 12 minutes or until the side of the crust turns lightly golden; then lower the heat to 350 degrees until cooked (all together about 1 hour).

P.S. Keep checking the slits to make sure they are open; open with knife lightly.