yield: (makes two 9-inch pies)

Ingredients

CRUST:

• 1 egg
• 1 tablespoon white vinegar
• Water
• ½ teaspoon salt
• 5 cups all-purpose flour
• 1 teaspoon baking powder
• 4 teaspoons brown sugar
• 1 pound solid vegetable shortening

FILLING:

• 4 to 5 cups fresh or frozen blueberries
• ½ cup granulated sugar
• 2 tablespoons flour
• 1 tablespoon lemon juice

Directions

Crust:

1. In a measuring cup mix together egg and vinegar. Add enough water to measure ¾ cup.
2. Combine with salt, flour, baking powder and brown sugar and cut in shortening with two knives until mixture is of pea size.
3. Remove mixture and form into a ball. Cut into 4 portions.
4. Roll one portion (¼ of dough) out on a floured pastry cloth or cutting board to a 10-inch circle and fit into a 9-inch pie dish, leaving overhang.
5. Repeat and use rolled out dough to line another 9-inch pie dish.

Filling:

1. Combine all filling ingredients, mixing well. Divide filling evenly between the 2 unbaked 9-inch pie crusts.
2. For top crust, roll out each remaining dough portion on a floured board, one at time.
3. Cut each into strips and place lattice fashion over top of each pie, crimping edges.
4. Bake pies in a preheated 425-degree oven 15 minutes.
5. Reduce oven temperature to 350 degrees and continue baking 30 minutes, until golden brown and blueberries are bubbling (add foil around crust edges during baking if they begin to over-brown).
6. Sprinkle top with a little sugar. Place under broiler quickly to brown, if desired.