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- 3 1/2 cups fresh blueberries
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 teaspoon lemon juice
- 3 cups flour
- 1 cup shortening (Crisco or vegetable)
- 1 egg, slightly beaten
- 3 tablespoons water
- 2 tablespoons lemon juice
Mix together the flour, shortening, egg, water and lemon juice and place about half the mixture in a pie shell or rectangular loaf pan. Empty the blueberry mixture into the pie crust and cover with the remaining pastry.
Bake at 350° for one hour, until the blueberries are bubbling over. Remove from the oven, allow to cool slightly, and serve.