Blueberry Pie, "Tucky" Style Recipe

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   ["The Pastry", "Combine in a bowl the flour, 1 tablespoon of sugar and the salt.", "Add the chilled vegatable shortening and toss.", "Add the butter and toss.", "Keep mixing until the mixture resembles oatmeal.", "Add 1-2 tablespoons of water at a time while tossing with a fork until pastry starts to come together.", "Divide the pastry in half.", "Lay each half on a separate sheet of plastic wrap and enclose with plastic wrap.", "Kneed each half 3-4 times and then flatten within the palstic wrap.", "Refrigerate for approx 30 minutes.", "The Filling", "In bowl #1, combine the sugar, cornstarch, cinnamon and white pepper.", "In bowl #2, toss the blueberries with the honey, lime juice and ginger.", "Next...", "Preheat oven to 450F.", "Lightly butter the surface of a pie dish approximately 9"" in size.", "Remove 1 refrigerated pastry and roll into a circle large enough to cover the bottom and sides of your pie dish.", "Place over dish.", "Distribute approx.", "1/3 of the sugar mixture from bowl #1 into the pastry covered pie dish.", "Add the remaing sugar mixture from bowl #1 into bowl #2.", "Gently toss the sugar/berry mixture and spoon into the pie dish.", "Remove the second refrigerated pastry and roll into a circle large enough to cover the top of your pie and overlap by about 1/2 of an inch.", "Fold under, crimp and remove excess.", "Sprinkle 1 tablespoon of sguar on top.", "Bake for 20 minutes.", "Reduce heat to 350F and bake for about 45 minutes or until browned with juice bubbling.", "Cool before serving."]

* Per serving · 4 servings · Values may vary.