Blueberry pie.

Blueberry pie. 

I am taking advantage of the season.  The berries are thick in the field.  It took me about 20 minutes to pick five cups!

Two-layer crust
2 cups flour
1 teaspoon salt
2/3 cup shortening
5-7 tablespoons cold water

(Note: Pie crust is a flaky affair.  Keep your hands off as much as possible. Don't over-mix.  Best when the atmosphere in the kitchen is a bit chilly.)

Sift the flour and the salt into a mixing bowl.
Cut in shortening until the mixture resembles small peas. 
One tablespoon at a time, add the cold water, folding into mix with fork.  
When thoroughly moistened, divide into two balls.
On a floured surface roll out the first ball into a 12-inch circle.  Layer onto bottom of your pie plate. 
Reserve the second ball for the top of the pie. 

Pie filling
5 cups fresh blueberries
3/4 cup sugar
1/3 cup flour
Juice of one lime

Mix all ingredients together gently.  Use all for the filling.

When the pie is filled, roll out the second crust and drape over the top, cutting holes for steam.

Press edges together.  You can do some fancy crimping if you want.  At this point, you can drizzle with milk and sprinkle with sugar for that added touch.

Bake at 375 degrees for about 45 minutes.  Be sure to cover the top with foil during the first 25 minutes so you don't crisp your crust.

 
Best served with vanilla ice cream.  Also works well as a breakfast dish.