Makes 6 - 8 servings.
3/4 cup unbleached flour
1/4 cup whole-wheat flour
3/4 teaspoon salt (divided)
6 Tablespoons solid vegetable shortening
4 Tablespoons cold water
1/4 cup cornstarch
1/4 cup cold water
3/4 cup boiling water
1 cup sugar
2 pints fresh blueberries (about 6 cups) rinsed, drained and picked over (divided)
*(I used 4 cups fresh blueberries and 2 cups fresh blackberries.) LuAnn's change
1 1/2 Tablespoons lemon juice
1 Tablespoon margarine
Whipped cream (optional)
To make crust:
Preheat oven to 350ºF.
In bowl, combine flours and 1/2 teaspoon salt.
Cut shortening into mixture until it resembles coarse meal.
Add 4 Tablespoons cold water while stirring with a fork, and mix lightly to form a ball.
Let dough rest at least 5 minutes at room temperature, then roll out to fit a 9-inch pan.
Slip it into pan, trimming as needed and crimping edges.
Weight crust with dry beans, rice or pie weights.
Bake 30 minutes or until light brown.
Remove from oven and cool.
To make filling:
Mix cornstarch thoroughly with 1/4 cup cold water.
Add boiling water, stirring until smooth.
Place in a 1-quart saucepan over medium heat.
Add sugar, remaining 1/4 teaspoon salt and 1/2 cup of the berries, stirring constantly and crushing berries against sides of pan as liquid comes to a low boil, thickens and clears, about 10 minutes.
Reduce heat and cook 3 to 4 minutes.
Add lemon juice and margarine and mix gently.
Remove mixture from heat, add remaining berries, mix gently.
Pour into prepared shell.
Refrigerate pie at least 2 hours before serving.
Serve with whipped cream if desired.