BLUEBERRY CRUMB PIE

FOR THE PASTRY:
2 cups pastry flour (or all-purpose flour)
1 tsp. salt
3/4 cup vegetable shortening
4 to 5 tbsp. ice water

FOR THE FILLING:
3/4 cup granulated sugar
1/4 cup all-purpose flour
2 pints fresh blueberries

FOR THE TOPPING:
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup butter or margarine, cut up

Heat oven to 400 degrees F.

TO MAKE THE PASTRY:
Combine flour and salt in bowl. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tbsp. at a time, until mixture begins to hold together. Shape pastry in to a ball; flatten in to a thick disk. On a floured surface, roll pastry in to a 12-inch circle. Fit in to a (9-inch) pie plate, leaving a 1-inch overhang; flute edge. Refrigerate.

TO MAKE THE FILLING:
Combine sugar and 1/4 cup flour in bowl. Stir in blueberries. Spoon in to pastry shell.

TO MAKE THE TOPPING:
Combine 1 cup flour and brown sugar in bowl. Cut in butter until mixture resembles coarse, crumbs. Sprinkle topping evenly over berries.

Bake 15 minutes. Reduce oven temperature to 375 degrees F (do not remove pie from oven). Bake 45 to 50 minutes more until filling is bubbly. (If crust browns to quickly, cover edges loosely with foil.) Cool completely.

Makes 1 (9-inch) pie, 8 servings
Source: Ladies Home Journal magazine, October 1996