INGREDIENTS

Crust

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon fine salt
• 1 cup cold butter, cut into pieces
• 1/4 cup ice water

Filling

• 6 cups blueberries (fresh or frozen)
• 2 tablespoons cornstarch
• 2 tablespoons flour
• 3/4 cup white sugar
• 1 tablespoon lemon juice
• 2 tablespoon butter

DIRECTIONS

Crust

1. Put flour, sugar, salt into a mixing bowl
2. Add cold butter and with your hands mix between finger until mixture resembles coarse meal
3. Add water a little at a time and mix until dough is crumbly and holds together
4. Divide dough into 2 balls and wrap in plastic and put in refrigerator at least 1 hour or up to 2 days before using
5. Unwrap and roll out for the bottom pie shell. Unwrap second piece and roll out for top of pie shell. You can keep it simple or add some flair by cutting pieces into strips and create a braid. Or you can create a lattice effect.

Filling

1. Put all ingredients except for butter into a large bowl and mix thoroughly
2. Spoon into a pastry lined pie plate
3. Divide butter into pieces and dot them around the filling
4. Cover with top pastry and cuts slits into pastry if using an crust without vent holes such a lattice
5. Cover the edges with 2 or 3 inch strips of foil to prevent browning
6. Bake for 10 minutes at 425 degrees F and then turn oven down to 375 degrees F and continue to bake for another 30 minutes and then remove the foil and bake until the crust is golden brown and the center is bubbly.
7. Cool on a rack