Directions:​

1. Preheat oven to 425°F.
2. Prepare the pie crust:
          • In a large mixing bowl combine first 5 ingredients (flour, sugar, cinnamon, salt, and crushed dried peppermint).
          • Cut in shortening and cream cheese with a pastry blender or two knives until mixture is uniform.
          • Add egg and water to mixture. Blend until dough forms a ball.
          • Divide dough into two equal parts. On a lightly floured surface, roll bottom crust into a circle 1/8 inch thick and 1/2 inch

             larger than an inverted 9 inch pie plate.

          • Gently ease pie crust into greased pie plate, being careful not to stretch the dough. Trim edge even with pie plate.
3. Prepare Pie Filling:
          • In a 3 quart saucepan, combine the next five ingredients (sugar, flour, cinnamon, crushed dried peppermint, and lemon

            juice) and 2 cups of the blueberries. Cook on high, stirring constantly, making sure to scrape the bottom and sides of the

            pan to prevent burning.

          • When mixture begins to boil, reduce heat. Continue to cook over medium heat until mixture is a dark violet color.
          • Remove from heat and gently stir remaining uncooked blueberries into the cooked mixture.
4. Assemble the Pie:
          • Spoon filling into unbaked pie shell.
          • Roll out top crust the same as bottom. Carefully lift the top crust onto filled pie and trim 1/2-inch beyond the edge of the

            pie plate.  Fold top edge under crust. Crimp edges or flute as desired.

5. Bake the pie at 425°F for 30 minutes or until desired browning is achieved.
6. Prepare to Enjoy: Refrigerate at least two hours before serving.