• 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

Cook the berries on top of the stove over medium heat, until cooked through, approximately 8 to 10 minutes. Add the sugar, cornstarch, salt and lemon juice and stir until thickened.

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.