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Ingredients

3/4 cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
5 tablespoons water
4 cups blueberries
1 tablespoon lemon juice
2 tablespoons butter
2 1/3 cups all-purpose flour
2/3 cup vegetable shortening

Preparation:

Preheat oven to 425 degrees F. Cut shortening into 2 cups flour and salt until particles are the size of small peas. Sprinkle in water 1 tbsp at a time until flour is moistened. Split dough into 2 balls of equal size, and roll each one out on a lightly floured board to make the top and bottom crust. Place one crust into 9 inch pie pan. Mix sugar, 1/3 cup flour and cinnamon. Stir in berries to coat. Pour filling into the pan lined with the bottom crust. Sprinke on lemon juice and dot with butter. Cover with top crust. Cut 4 slits on top and seal. Bake at 425 degrees F for 35 to 45 minutes. To prevent burning, cover sides with foil. Remove foil for last 12 minutes of baking.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 424.6
Total Sugars: 26.3g
Carb.: 57.6g
Fiber: 2.8g
Total Fats: 20.5g
Cholesterol: 7.6mg
Protein: 4.4g
Sodium: 293.7mg

Detailed Nutrition...

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^*Data provided by USDA