Rita's Simply Blueberry Pie- courtesy Martha Stewart

For the filling:
1 Tbs. lemon juice
5 cups blueberries
2 Tbs. flour
1 cup sugar
2 Tbs. cornstarch
1 Tbs. butter

For the crust:
2 1/3 cups flour
1/3 cup cake (pastry) flour
1 Tbs. sugar
1/2 teas. salt
1/2 cup vegetable shortening
1 stick ( 1/2 cup) unsalted butter
1/2 cup ice water

For the glaze:
1 egg white
2 Tbs. sugar
1 Tabs. water
1 teas. brown sugar

1.) Preheat oven to 425. Make filling: sprinkle lemon juice on washed berries. Mix flour, sugar, cornstarch. Add to berries, toss lightly. Set aside.

2.) Make crust: In large bowl mix flour, sugar, and salt. Using pastry cutter or two knives cut in vegetable shortening and butter until coarse. Add ice water and mix gently until moist. Form two balls. Roll one to line pie plate. Spoon filling into unbaked crust. Dot with butter. Roll out second ball and cover pie. Fold edges of top over bottom crust and flute edges. Slit to vent.

3.) Make egg glaze: In small bowl beat egg white with 1 Tbs. water. Brush top of pie with mixture and sprinkle with white and brown sugar. Bake for 10 minutes. Reduce heat to 350 and bake until filling bubbles, about 45 minutes.

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