Cook The Book: Blueberry Pie

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1 recipe Vinegar Pie Crust (recipe follows)

6 cups fresh blueberries, fresh or frozen (thawed if frozen)

2 tablespoons lime juice

1/2 cup sugar

1/4 cup all-purpose flour

1/4 teaspoon cinnamon

2 tablespoons unsalted butter, cut into bits

1 egg beaten with 1 tablespoon milk, for egg wash

2 cups all-purpose flour

1/2 teaspoon salt

1 cup plus 1 tablespoon vegetable shortening

1 1/2 teaspoon distilled white vinegar

1 egg, lightly beaten

4 to 6 tablespoons ice water

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