Serves/Makes:Serves 6-8

Filling:
3 pints fresh blueberries
1 cup (225 ml) sugar
2 tbsp (30 ml) cornstarch
zest of one lemon, grated
Crust:
1/2 cup (125 ml) milk
1 tsp (5 ml) vinegar
1/2 cup (125 ml) vegetable shortening
1/2 cup (125 ml) butter, softened
2 cups (475 ml) unbleached flour, plus extra flour for dusting and rolling
1 tbsp (15 ml) sugar

Place the blueberries in a large bowl.
Add the sugar and cornstarch and toss to coat evenly.
Add 4 tbsp (60 ml) water and the lemon zest and toss again.
Set aside.
Crust:
Preheat the oven to 425 degrees (225 C.).
In a small bowl, combine the milk and vinegar, set aside.
In another bowl, cream together the shortening and butter.
Place the flour in a large bowl.
With dough blender or 2 knives, cut in the shortening mixture.
Add the milk and mix thoroughly with wooden spoon--the dough will be very sticky.
Liberally dusting your hands and the dough with flour, work the dough until you can form a ball.
Divide the ball into 2 equal parts.
On a well-floured surface, roll out part in a circle for the bottom crust.
When the circle is about 1/8" thick, press into a pie pan and trim, leaving an edge sufficient for attaching the upper crust.
Fill the bottom crust with the blueberry mixture.
Roll out the top crust and place over the pie.
Trim the edge.
Trim with a fork and then join the crusts around the edge, pressing firmly.
Prick the top crust several times with the fork to allow steam to escape during baking.
Sprinkle the pie with the sugar and bake in the middle of the oven about 10 minutes.
Reduce heat to 350 degrees (175 C.) and bake until golden brown, about 20 minutes.
Cool in the pan on a wire rack.
Serve Nellie's Normal Blueberry Pie warm, topped with vanilla ice cream.

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