Servings: Makes 6–8 servings
  • 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.