There are many recipes for blueberry pie. Why not try them all?
2 cups flour
1/2 teaspoon salt
2/3 cup crisco
6-7 tablespoons cold water
1 tablespoon white vinegar
4 pints fresh blueberries, rinsed, drained
5 tablespoons cornstarch
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/2 cup granulated sugar
Flour (for dusting)
1 large egg
Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each into a ball. Cover each ball with plastic wrap and refrigerate while making pie filling.
Toss blueberries, cornstarch, lemon zest, lemon juice, salt, and ¾ cup raw sugar in a large bowl. Let sit 30 minutes to soften berries and extract juices.
Preheat oven to 425 degrees F. Roll out bottom crust and then fill with blueberries. Roll out top and cover making sure edges are crimped. Bake pie 5 minutes, then reduce oven temperature to 375°. Continue to bake, checking at the 60- and 75-minute mark and loosely tenting with foil if browning too quickly, until crust is deep golden brown and juices are thick and vigorously bubbling. Could take up to 90 minutes. If you let it rest of 20 minutes the filling will be runny but if you let it cool for 4 hours, it will set nicely. Either way it is delicious.