For the crust: (this fits a 9" deep dish pie plate)
2-1/2 cups all-purpose flour
3/4 cup shortening
1 teaspoon salt
6 Tablespoons cold water
For the filling:
6 cups fresh blueberries
1/2 cup sugar
1/4 cup cornstarch
Zest of one lemon
Juice of one lemon
1/4 teaspoon ground nutmeg
Measure flour into bowl; mix salt through it. With pastry blender, cut in shortening until particles are the size of giant peas. Sprinkle with water a Tablespoon at a time, mixing lightly with a fork, until all flour is moistened. Gather dough together with fingers so it cleans the bowl. Press firmly into a ball. Then turn out on lightly floured cloth-covered board.
Divide the dough in half and flatten one of halves with your hand. Roll out not quite 1/8" thick. Roll lightly being careful not to add extra flour. Keep rounding edge of pastry, if it begins to break, pinch edges back together.
Keep pastry circular and roll it about 1" larger all around than pie pan. Fold pastry in half and carefully transfer to pie pan. Unfold pastry and place loosely into pan, being careful not to stretch it out (stretching causes pastry to shrink during baking). Press the dough gently into the pie pan so that no air remains.
For the filling, in a large bowl gently mix blueberries, sugar, cornstarch, lemon zest and juice and nutmeg until berries are completely coated. Pour blueberry mixture into pie pan evenly.
Roll out other half of pastry and place on top of pie filling. Crisp edges together tightly to form a seal with the bottom pastry dough, crimping the edges. Make sure to make slits in the middle of the pie to allow the steam to escape while baking.
Preheat your oven to 400o F and bake pie for 40-45 minutes or until crust is slightly browned and blueberry filling is bubbling.
Let pie cool completely before serving. We actually preferred it once it was refrigerated and served with vanilla ice cream.