4 c. fresh or frozen blueberries, rinsed & drained
3/4 c. sugar
Juice of 1 lemon
1 2/3 c. flour
2 tsp. sugar
Dash of salt
1 c. vegetable shortening
4 tbsp. ice water

Sprinkle blueberries with 3/4 cup sugar; squeeze lemon juice over top. Set aside.

Sift flour, sugar and salt into mixing bowl. Cut shortening into flour. Gradually add ice water; mix with pastry blender. Chill dough. Divide dough into two parts. Roll out half on well floured surface. With this, cover the bottom of a 9" pie plate. Prick with fork. Bake bottom crust for 10 minutes at 400 degrees. This prevents berry juice from soaking through crust. Cool bottom crust about 10 minutes while rolling out remaining dough and cutting into strips. Fill bottom crust with berries; place strips across top for latticework effect. Use 1 or 2 strips around sides to seal crusts.

Bake for no longer than 20 minutes at 400 degrees. If desired, top crust can be rolled into one piece and used to make 2-crust pie.