Cook the berries on top of the stove over medium heat, until cooked
through, approximately 8-10 minutes. Add the sugar, cornstarch,
salt and lemon juice and stir until thickened.
Mix together the flour, shortening,
egg, water and lemon juice and place about half the mixture in
a pie shell or rectangular loaf pan. Empty the blueberry mixture
into the piecrust and cover with the remaining pastry.
Bake @ 350 degrees for one
hour, until the blueberries are bubbling over. Remove from the
oven, allow to cool slightly, and serve.
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