Blueberry Pie (Kari's Recipe)
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| Crust: | |
| 2 cups | all purpose flour |
| 1 tsp. | salt |
| 2/3 cup plus 2 Tbsp. | butter flavored crisco |
| 4 to 6 Tbsp. | cold water |
Filing: 2 cans of blueberry pie filing
In medium bowl, mix 2 cups flour and 1 tsp. salt. cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until particles are size of small peas. Sprinkle with cold water 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 or 2 tsp. more water can be added if necessary).
Gather pastry into a ball. Divide in half; share into 2 flattened rounds on lightly floured surface. Preheat the oven to the temperature specified on the back of the pie filling can. With floured rolling pin, roll one pastry round into a circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and sides. Pour in pie filling.
Roll out second pastry round and cut strips or shapes to decorate the top of the pie. Place on the pie. Bake according to the directions on the back of the pie filling.
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