Pie crust
2 1/2 cups all-purpose flour
1 stick butter-flavored Crisco
Cold water
Mix Crisco and flour with a fork or pastry blender
Add enough cold water to hold the crust together
Divide crust into two equal parts
Wet a flat surface and stick a sheet of wax paper to it. Sprinkle with flour to keep crust from sticking. Flatten half of the crust on the wax paper and sprinkle with flour. Cover with another sheet of wax paper. Roll out crust. Peel off the top sheet of wax paper. The crust will stick to the lower sheet. Flip over and place in 9" pie plate. Peel off the paper. Make top crust the same way.
Blueberry pie filling
4 cups fresh or frozen blueberries
1 cup sugar or artificial sweetener
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Mix sugar, spices and flour. Sprinkle some of the mixture on the bottom pie crust and add blueberries. Put the rest of the sugar mixture on top of the berries. Cover with top crust, flute edges and cut vents in the top crust. Bake in a 425-degree oven for 40 minutes. Cool before serving. This recipe also works with raspberries!
