To make Pastry
IN a large bowl, combine 2 cups of flour and the salt.
With a pastry blender or 2 knoves, cut in the shortening until the mixture resembles peas.
Add the ice water, a tablespoon at a time, tossing with a fork until all is moistened.
Gather dough in a ball. Devide doug in 2/3
To make Blueberry Filling
In a medium bowl, combine granulated sugar, brown sugar
cup of flour, tapioca, allspice and cloves.
Pour over blueberries in large bowl.
Pre-heat the oven to 375°F.
On a floured surface, roll out 2/3
of the pastry.
Spoon the blueberry filling into the pastry shell.
Roll out the remaining pastry.
Bake at 375°F for 65 minutes or until bubbling in center and the crust is nicely browned.
Makes 6 servings.
Blueberry Magazine (Vol. XIV, No. 13)