Blueberry Pie

Crust:

2 1/4 cups flour

1 teaspoon salt

1 Tablespoon sugar

10 Tablespoon butter, frozen and cut into chunks

8 Tablespoons vegetable shortening frozen

1/3-1/2 cup ice water

Combine flour, salt, sugar, butter, and shortening.  Blend just until mixed.  Leave chunks of butter-mixture will not be uniform.  Stir in water little by little.   Dough should hold together and not be sticky.  Roll into a ball, wrap in plastic wrap, and refrigerate 1/2 hour.

Filling:

3 pints blueberries, rinsed and drained.  1 cup sugar

2 teaspoons lemon juice

3 Tablespoons quick cooking tapioca

Mix all ingredients together and let stand 15 minutes.  Divide dough into 2 pieces.  Roll out and top with 1 tablespoon unsalted butter, cut into small chunks. Add blueberry mixture and bake 400 20 minutes.  Turn heat down to 350 and bake till pie bubbles, approximately 40 minutes.