1. Prepare filling. In a large stockpot,combine blueberries, 1 cup sugar, cinnamon, lemon juice, and corn starch. Heat over medium heat until thickened, stirring gently and often, about 15 to 20 minutes. The texture should be almost pudding-like. Pour filling into a mixing bowl to cool while you prepare the crust.

2. Preheat oven to 400 degrees F. Have a 9-inch deep-dish pie pan on hand.

3. Prepare pastry. In a large bowl, mix together flour, salt, and sugar. Cut shortening into the dry ingredients with a pastry blender or a fork and knife — no hands. (The warmth from your hands can affect the texture of the pastry.) When dough is fine and crumbly, add water. Use a fork to blend together; again,no hands!

4. Divide the dough in half and form into two disks, handling it as little as possible. On a lightly floured surface, or between 2 lightly floured sheets of waxed paper, roll out one disk to fit the 9-inch deep-dish pie pan and place in the pan. Pour reserved filling into the crust.

5. Roll out the remaining disk of dough into a circle large enough to cover the pie. Place it over the filling and crimp the edges to cover the top. Cut 6 to 8 slits in the top and sprinkle top with about 1 tsp. sugar. Bake at 400 degrees F for 35 to 40 minutes, until crust begins to turn pale gold. Let pie cool to room temperature (about 60 to 90 minutes) before slicing, so the filling can set. Serve with vanilla ice cream or whipped cream, if desired.

Source: fresh magazine July, August 2010