Ingredients

• 4 cups blueberries
• Lemon juice
• 1 cup sugar
• 1/8 teaspoon salt
• 2 tablespoons flour
• 1/4 teaspoon cinnamon
• Dash of nutmeg
• 1-2 tablespoons butter
• Flakey Pie Crust
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 cup shortening (I prefer a mixture 1/3 cup butter, 2/3 cup shortening)
• 6 tablespoons ice water

Instructions

1. Preheat oven to 450 degrees. Wash blueberries and dry them on paper towels.
2. Put them in a large bowl and sprinkle with lemon juice.
3. In a small bowl, mix the sugar, salt, flour, cinnamon, and nutmeg.
4. Stir into the blueberries and distribute well.
5. Line a 9-10 inch pie plate with Flakey Pie Crust. See below.
6. Add the berries and dot with butter.
7. Top with remaining crust and cut small vents in the top.
8. Set pie on cookie sheet and bake for 10 minutes at 450 degrees, then reduce temperature to 350 degrees and bake for 25 to 35 minutes longer, or until the filling is bubbling through the vents.
9. Flakey Pie Crust
10. In a large bowl, stir the salt into the flour.
11. Use a pastry blender to cut the shortening into the flour until it resembles coarse meal.
12. Add ice water and mix well until the dough pulls together into a ball.
13. Divide the dough in half, pat each half into a round, and wrap in wax paper.
14. Refrigerate for 30 minutes before rolling out and lining the pie pan.

Notes

I like to serve with vanilla ice cream!

By Juliette Wiles Staats, Catherine Forrester, At Home-Amelia

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