Directions

• To make the pie crust, mix together flour and salt in a large bowl. Add cubed butter and shortening – when you add the shortening add it in spoonfuls so there are chunks of shortening in the flour – It will be easier to incorporate this way. Using a pastry blender or two forks, cut the fat into the flour until it pea size crumbs form.
• Next add cold water 1 tablespoon at a time stirring the mixture with a fork until large clumps form. It’s okay if there are a few crumbles at the bottom. Only add as much water as the dough needs otherwise the dough will be too wet. Once the dough forms into larger clumps, pick it up with your hands and pack it together to form a ball. Cut the dough in half (makes two crusts), wrap each half in plastic wrap and form into a disc. Chill dough for at least 2 hours.
• Once dough has chilled. Roll it out on a floured surface, starting in the center and turning after each roll, until it’s large enough to hang 1 inch past your pie crust pan. Gently press dough into pan. Cut any overhang with a sharp knife. Use your fingers to pinch the edge together so it looks even. Prick dough with a fork several times then place a piece of parchment paper over top and fill the pan with pie weights, unbaked beans or rice. Bake in a pre-heated 350 degree oven for 15 minutes. Remove pie and set aside.
• To make the filling mix all of the ingredients in a large bowl.
• To make the crumb topping mix together flour, granulated sugar, brown sugar, salt and cinnamon. Add the butter and use your fingers or a pastry blender to combine until crumbly.
• Sprinkle 1 tablespoon flour and 1 tablespoon sugar on the bottom of the baked crust. Add the blueberry filling mixture then top with the crumb topping. Bake in a pre-heated 375 degree oven for 50-60 minutes or until bubbly. Watch carefully so the edges do not burn. Let cool completely before cutting.