Recipe courtesy of Joyce Collins

Ingredients:

• For the pastry:
• 1 3/4 cups (425 ml) flour
• 3/4 tsp (4 ml) salt
• 3/4 cup (175 ml) lard or shortening
• 4–5 Tbsp (60–75 ml) cold water

• For the filling:
• 3/4 cup (175 ml) granulated sugar
• 1/4 cup (60 ml) flour
• Pinch of salt
• 4 1/4 cups (1.25 L) blueberries
• 1 Tbsp (15 ml) butter or margarine

Directions:

1. In a large bowl, mix together flour and salt. Cut in lard.
2. Add liquid gradually to dry mixture, using only enough water to make dough cling together.
3. Gather into a ball. Divide and roll out half the dough.
4. Line a 9-inch (24-cm) pie plate. Roll out top crust and set aside.
5. Mix sugar, flour and salt together. Combine with blueberries.
6. Turn berry mixture into pie plate and cover with top crust. Seal and flute edges. Slit or prick the top.
7. Bake at 450°F (232°C) for 15 minutes or until pastry is golden. Reduce heat to 350°F (175°C) and continue baking 50 to 55 minutes longer or until filling is thickened and fruit is tender.