1 1/2 cups sifted flour
1/2 tsp salt
1/2 cup shortening
5-6 tablespoons cold water
5 cups fresh blueberries
1 cup sugar
1/2 cup flour
1/8 tsp salt
1/2 tsp cinnamon
2 tbsp butter, melted
1 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup butter, melted
Directions For Crust:
Sift together flour and salt.
Cut in shortening with pastry blender or fork, until pieces resemble small peas.
Sprinkle water, one tablespoon at a time. Mix gently with a fork and move moistened dough to the side. Repeat until all dough has been moistened.
Gather dough up with fingers and shape into a ball, then let dough sit for a few minutes.
Once dough has rested, roll out onto floured surface. Roll out to fit 9 inch pie pan. Cut off extra over hang, but leave enough to create pie edge.
Poke holes in bottom of pie crust with a fork (this ensures the pie will cook evenly and keep air bubbles from forming in the crust), set aside.
Directions for filling:
Combine 1 cup sugar and flour, salt and cinnamon together.
Mix blueberries into sugar mixture, stirring well.
Pour into pie crust.
Directions for crumble topping:
Mix flour, brown sugar, sugar, cinnamon together. Mix in melted butter.
Sprinkle topping over pie and pat down over blueberries.
Brush some melted butter onto edge of pie crust.
Bake in 400°, preheated, oven for 45-55 minutes.
And don’t forget to serve up this pie warm with some vanilla ice-cream or even whipped cream!