Ingredients

Pastry

Blueberry Filling

Instructions

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 and ¹/₃ portions.
Flatten both pieces of dough in disk shapes.
Wrap and refrigerate while making filling.

To make Blueberry Filling

In a medium bowl, combine granulated sugar, brown sugar ¹/₄ cup of flour, tapioca, allspice and cloves.
Mix until blended.

Pour over blueberries in large bowl.
Mix gently.

Assembly

Pre-heat the oven to 375°F.

On a floured surface, roll out ²/₃ of the pastry.
Fit into a 9" pie plate.

Spoon the blueberry filling into the pastry shell.

Roll out the remaining pastry.
Arrange it over the filling.
Trim and flute the edge.
Make slits to allow steam to escape.

Bake at 375°F for 65 minutes or until bubbling in center and the crust is nicely browned.

Makes 6 servings.

Source

Blueberry Magazine (Vol. XIV, No. 13)