Blueberry Pie
Instructions
Combine the flour, salt and sugar in the workbowl of a food processor. Add the butter and shortening and process quickly several times until the mixture resembles coarse meal (you can do this by hand too, working the fats into the dry ingredients with your fingers or a pastry blender).
Pour in 4 tablespoons liquid and process until the mixture comes together as a soft ball of dough. Only use the extra liquid if necessary.
Cut the dough in half, flatten each into a disk, wrap and let rest for at least (or refrigerate or freeze for future use).
When ready, roll one disk to fit inside a 9-inch pie pan. Roll the other disk to use as a top crust.
Preheat the oven to 375 degrees.
In a bowl, combine the blueberries, sugar, flour, cinnamon, salt and lemon juice. Toss ingredients to distribute them evenly.
Spoon the filling into the dough-lined pie pan. Dot the filling with the pieces of butter.
Place the second piece of dough on top. Crimp the edges to seal the crusts together. Make 2-3 air holes on top.
Bake for about one hour or until golden brown. Let cool and serve.