I love trying new recipes, so when someone offers to show me how they make the best blueberry pie I have ever had, I make time for them. Particularly when they have traveled to Illinois from Alaska.
First: In a medium bowl place 5 cups of once frozen blueberries (should be defrosted but still firm). Mix with 1 cup of sugar and let sit in the refrigerator while you work on the rest of the pie.
Crust (as always, everything should be cold!):
Whisk then sift together 2 cups of flour with 1 teaspoon of salt. Cut in 3/4 of a cup of shortening until peas form. Add 4 tablespoons of ice cold water, split dough in half, wrap in plastic wrap and refrigerate for at least 30 minutes. After the 30 minutes, spray the pie dish with non-stick cooking spray, roll out one half of the pie dough and line your pie dish. Place the pie dish back in the refrigerator.
In a small bowl combine 1 cup of sugar with 1/2 teaspoon of salt, 2 tablespoons of lemon juice, and up to 5 tablespoons of flour. I say up to because you can use less if you like a thinner pie filling. Add this to the blueberry/sugar mixture from your refrigerator.
Fill your pie and place in the fridge while you roll out the top crust. Top the pie with the other half of the crust and be sure to vent the top. Cover the edges with foil and bake at 350 degrees for approximately 55 minutes (until the filling is really bubbling).
Let cool (if you can wait that long) and enjoy.