• Preheat oven to 375℉. Gather the ingredients so you have everything close at hand on the counter or table.

Make the Berry Filling

• Using a colander, wash and drain 4 cups fresh blueberries under cold water. Place blueberries in a medium mixing bowl.
• Pour 1 tablespoon lemon juice over the blueberries. Add 3/4 cup granulated sugar, 1/3 cup all-purpose flour, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg to the berries. Gently stir until mixed well. Set aside while you prepare the pie pastry.

Prepare the Pie Pastry

• In a medium sized bowl, mix together 2 cups all-purpose flour and 1 teaspoon salt.
• Cut in 7/8 cup vegetable shortening with a blending fork until crumbly.
• Add 1/2 cup cold water in two parts until the dough holds 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 2 tablespoons cold 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 whole milkover the top of the pastry and then sprinkle with 1-2 tablespoon granulated 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 8-10.