Preheat oven to 375 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Using a colander, wash and drain the blueberries.
Make the Berry Filling
In medium bowl, combine drained blueberries, granulated sugar, all-purpose flour, ground cinnamon and nutmeg, and lemon juice. Gently stir until mixed well. Set aside while you prepare the pie pastry.
Prepare the Pie Pastry
In a medium sized bowl, mix together the all-purpose flour and salt.
Cut in shortening with a blending fork until crumbly.
Add 1/4 cup cold water and mix. Then add the rest of the water to finish mixing the dough. Dough should hold together in a ball.
Assemble the Pie
Divide the dough in half. Roll the dough out on lightly floured surface into a circle the size of your pie plate. Repeat for the top crust. For top crusts, remember to make slits in the dough so your pie can breathe while it is baking.
Place bottom crust in a pie pan and form to the top edge. Place blueberry mixture inside the bottom crust. Dot with bits of butter. Smooth water along edge of pie crust with fingertips (to help seal the pie). Add the top pastry to pie and crimp edges.
To finish, I like to smooth 1-2 tablespoons of milk over the top of the pastry and then sprinkle with sugar to make a pretty crust.
Bake in preheated oven on the next to bottom oven rack for 45-50 minutes until filling bubbles and top crust is golden. Serve with whipped cream or ice cream. Serves 8.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.