Blueberry PIe

One of my top favorite pies.   Especially when it is made with fresh picked Michigan blueberries.   I don't make this often because I would eat to much.

BLUEBERRY PIE
(serves 8)

Ingredients:
*1 1/2 cups flour
*1/2 teaspoon baking powder

*1/2 teaspoon salt

*1/2 cup lard (or crisco)

*1/4 cup cold water

*2 teaspoons white vinegar

*3/4 cup granulated sugar

*4 1/2 cups fresh blueberries

*5 tablespoon cornstarch
*1/2 cup granulated sugar

*1/4 teaspoon salt

*1/2 teaspoon ground cinnamon

*2 tablespoon lemon juice

*1 tablespoon butter

*cinnamon sugar

Directions:

~Whisk flour & salt together in a medium sized bowl.

~With a pastry blender or fork, cut the lard into the flour, until mixture resembles coarse meal.

~Mix water & vinegar together.

~Slowly add to flour mixture a few tablespoon at a time, until the dough comes together into a ball.

~Divide dough into two.

~Roll dough out on a lightly floured surface to fit a 9" pie pan.

~Place bottom crust in pie plate.

~Roll out top crust and set aside.

~Preheat oven to 375 degrees.

~Mix sugar, cornstarch, salt & cinnamon in a small bowl.

~Pour blueberries into a medium bowl.

~Pour lemon juice over blueberries.

~Sprinkle cinnamon mixture over blueberries.

~Pour blueberry mixture into bottom crust.

~Dot with butter.

~Cut remaining crust into 1/2 inch strips to make lattice top (weave the top crust).

~Crimp the edges.

~Sprinkle cinnamon sugar over top crust.

~Cover edges of crust with aluminum foil.

~Make pie on middle rack for 50 minutes.

~Remove foil from crust.

~Bake for 10 more minutes.

~Remove from oven and cool completely before cutting.