Country Blueberry Pie
Recipe courtesy Cheri Garnett, Blueberry Festival (modified slightly)

Filling:
3/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
4 cups blueberries (2 pints)
1 tablespoon fresh lemon juice

Pastry:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup shortening
1 egg
2 tablespoons water
1/2 tablespoon vinegar
Flour, for dusting
Sugar, for sprinkling on top

Filling: Combine sugar, cornstarch, and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.

Preheat oven to 425 degrees F.

Pastry: Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into 2 single crusts and roll out. Line the bottom of a pie plate with 1 of the crusts.

Pour filling into dough lined pie pan. Add and adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy!

Note: The original recipe called for adding 1/2 teaspoon ground cinnamon to the sugar and cornstarch mixture. I have also added more blueberries.