• ¾ C. unbleached flour
• ¼ c. whole-wheat flour
• ¾ tsp. salt (divided)
• 6 TBL solid vegetable shortening
• 6TBL. Plus ¼ C. cold water (divided)

For the Pie

• ¼ c. cornstarch
• ¾ c. boiling water
• 1 c. sugar
• 2 pints fresh blueberries (about 6 cups)
• 1 1/2 TBL. Lemon juice
• 1 TBL margarine

1. To make crust: preheat oven to 350.
2. In bowl, combine flours and ½ tsp salt.
3. Cut shortening into mixture until it resembles coarse meal.
4. Add 4 TBL cold water while stiffing with a fork, and mix lightly to form a ball.
5. Let dough rest at least 5 minutes at room temperature, then roll out to fit a 9-inch pan.
6. Slip into pan, trimming as needed and crimping edges.
7. Fill crust with dry beans, rice or pie weights and back 30 minutes or until light brown.
8. Remove from oven and cool.
9. To make filling:
10. Mix cornstarch thoroughly with remaining ¼ cold water.
11. Add boiling water, stirring until smooth.
12. Place in a 1-quart saucepan over medium heat.
13. Add sugar, remaining ¼ tsp. salt and ½ cup of the blueberries, stirring constantly and crushing berries against sides of pan as liquid comes toa low boil, thickens and clears, about 10 minutes.
14. Reduce heat and cook 3-4 minutes.
15. Add lemon juice and margarine and mix gently.
16. Remove mixture from heat, add remaining berries, mix gently and pour into prepared shell. Refrigerate pit at least 2 hours before serving.
17. Serve with whipped cream if desired.