Blueberry Pie

We're headed to a friend's farm for a picnic tomorrow afternoon, and I'm supposed to take "something to share". I really hate it when someone says "bring something to share"! Just tell me *what* to bring and I'll be happy to make it, but sometimes the process of deciding what to make is harder than the making itself. Anyway ... one of the things I decided to "share" is blueberry pie (the photo is of the pie *before* baking - that way I was sure to get a picture!).

I like to can blueberry pie filling. It makes pie making a breeze and it's a no-brainer when someone asks me to bring a dessert or pie. All I really have to make then is the pie crust. Once that is done, just open the jar and pour in the filling.

DOUBLE PIE CRUST

2 cups flour
2/3 cup shortening or lard (I like to use Crisco's butter-flavored shortening)
Scant 1/2 cup water

In a mixing bowl, cut shortening into flour till pieces are the size of small peas. Sprinkle water over the flour mixture ... gently toss with a fork. Add more water (sparingly) until the dough holds together. On a lightly floured surface, flatten *half* of the dough ball and then roll dough from center to edge, forming a circle about 12" in diameter. Gently fold in half and lay into a 9" pie plate. Open and ease pastry into plate. Trim to 1/2 inch beyond edge of pie plate. Roll out the other dough ball on the floured surface and lay on top after placing desired pie filling in shell. Trim top crust 1/2 inch beyond edge of pie plate. Fold extra pastry under bottom crust and flute edge.

Cover edges with pie crust shield and bake at 375 degrees for 20 minutes. Remove shield and bake 20-25 minutes longer. Cool on wire rack or serve warm with vanilla ice cream.

CANNED BLUEBERRY PIE FILLING

4 cups fresh, washed blueberries
1 cup sugar
3 Tablespoons cornstarch

Mix sugar and cornstarch in a large pot. Dump in freshly washed blueberries. Begin cooking over low heat, stirring well to coat blueberries with sugar/starch mixture. As blueberries begin to "juice", keep stirring. Cook long enough to thicken the mixture. Remove from heat and dump into a quart jar.

Process sufficient quarts of pie filling to fill your canner. Pressure can at 10 lbs for 10 minutes or process in a water bath for 30 minutes.

When ready to fill a pie, pop open the top and stir the mixture inside the quart jar. Dump into pie shell.