Mary Brewster's Blueberry Pie

FOR THE PIE PASTRY

Prepare a nine-inch baked pie shell as follows:
1. Sift into a mixing bowl: 2 cups pastry flour 1 teaspoon of salt
2. Add: 2/3 cup of vegetable shortening or butter
3. Mix in with a pastry cutter until the mixture is even bits (pea-sized)
4. Put in a cup: 1/3 cup of ice water
5. Sprinkle it over the flour by tablespoons stirring it in with a fork until just enough has been added so that you can pat the dough lightly into a ball. Handle the dough little and do no knead. Wrap the dough in wax paper and chill. Later: line a pan with the pastry setting another pan on to so that the pastry holds it shape. Bake at 450? for about twelve minutes until brown

FOR THE PIE FILLING
1. Wash and drain four cups of blueberries
2. Mix one cup of berries in a pan with: 1 cup of sugar 3 Tablespoons of cornstarch 1/8 teaspoon of salt 1 cup of water
3.Cook over low heat or hot water until thick.
4. Take off heat and add uncooked berries and a tablespoon of butter.
5. Mix well and immediately cool.
6. Just before serving, pour into the baked shell.