|All purpose flour||500 Milliliter (2 Cups)|
|All vegetable shortening||150 Milliliter (2/3 Cup)|
|Cold water||90 Milliliter (5 To 6 Tablespoons)|
|Granulated sugar||300 Milliliter (1 1/4 Cup)|
|Cornstarch||45 Milliliter (3 Tablespoons)|
|Blueberries||1 Liter, thawed (4 Cups)|
|Melted butter||15 Milliliter (1 Tablespoon)|
|Grated lemon rind||15 Milliliter (1 Tablespoon)|
|Light cream||1 Cup (16 tbs)|
Sift flour with one pinch salt into large bowl.
Add shortening and incorporate with pastry blender.
Knead in enough cold water to form a ball.
Wrap in waxed paper and refrigerate 2-3 hours.
Preheat oven to 425°F (220°C).
Cut dough in half.
Roll out on floured surface and line 10 inch (25 cm) pie plate.
Place sugar, cornstarch and remaining ingredients in saucepan; mix well.
Cook 15 minutes over low heat.
Pour cooled berry mixture into pie shell.
Cover with top crust and pinch edges shut.
Score top several times and brush with light cream.
Bake 10 minutes.
Reduce heat to 375°F (190°C) and continue baking 45 minutes.
Let cool slightly before serving.