Preparation / Directions:
For crust: Combine flour, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Gradually blend in enough water by tablespoonfuls to form moist clumps. Gather dough into ball; divide dough into two pieces. Flatten each piece into disk. Wrap separately in plastic and refrigerate 1 hour. For filling: Preheat oven to 400 degrees. Roll out 1 dough disk on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1/2 inch. Brush edge of crust lightly with water. Mix blueberries, cornstarch, sugar, lemon juice, nutmeg and salt in large bowl. Spoon into pie crust. Dot with butter. Roll remaining dough disk on lightly floured surface to 12-inch-diameter round. Cut round into ten 3/4-inch strips. Place half of strips over pie in one direction. Turn pie slightly and place remaining strips over, creating lattice. Trim strips, leaving 1/2-inch overhang. Fold overhang under bottom edge of crust, pressing to seal. Crimp edge decoratively. Brush top crust with milk. Sprinkle with sugar. Bake pie until crust is golden brown and filling bubbles, about 50 minutes. Transfer pie to rack and cool
Prep Time: 40 minutes Cook Time: 50 minutes Makes: 8-10 servings
Blueberries are such a beautiful dark purple color, it's a shame to cover them completely with a second crust. The lattice top on this pie lets them show throug
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