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1
Wash the berries, pick them over, discarding damaged specimens.
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2
Dry berries gently on a terry cloth towel, rubbing just enough to bruise the fruit.
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3
Refrigerate the berries until they are well chilled.
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4
Sift together the flour and salt.
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5
Using a pastry blender or two knives, chop the shortening into the flour until the particles resemble a mixture of coarse cornmeal and peas.
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6
Sprinkle water slowly over the top of the flour while tossing the mixture up from the bottom of the bowl with a fork.
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7
After about three-quarters of the water has been added, press the dampened part of the dough into a ball and set aside.
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8
Add only enough water to dampen the remaining flour mixture.
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9
Press all the dough together.
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10
Place the ball of dough on a floured pastry cloth or board, pat in all directions with a floured rolling pin and then roll from the center out in all directions, loosening the pastry and reflouring the cloth or board and rolling pin, if necessary.
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11
Roll into a round about one-eighth of an inch thick and two inches wider than the circumference of the top of a nine-inch pie pan.
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12
Fold the pastry into quarters, fit loosely into the nine-inch pie pan and press dough against the pan without stretching it.
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13
Trim the edge with a sharp knife, allowing the dough to extend slightly beyond the rim of the pan.
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14
Prick the bottom of the pastry with a fork in several places to prevent it from buckling while baking.
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15
Bake the pie shell in a preheated, hot oven (450 degrees) until crisp and delicately browned, about eight to ten minutes.
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16
Cool, then refrigerate the pie shell.
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17
Melt the currant jelly in the top of a double boiler over boiling water.
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18
Add the lemon juice and stir.
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19
Rub the pastry shell with butter.
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20
Pour in the blueberries, distributing them evenly over the bottom of the pie crust.
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21
Pour the hot, melted currant jelly over the fruit and refrigerate the pie until chilled and set.
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22
Just before serving, whip the cream until it is stiff and spoon it over the blueberries.
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23
Serve at once.
