In a bowl combine the blueberries, sugar, cornstarch and salt. Set aside.
Making the Pie Crust:
Sift flour and salt into a bowl.
With a pie cutter, cut in shortening until the particles are pea sized.
Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
Separate the ball into 2 balls: one for the bottom crust and one for the top.
Baking the pie:
Preheat your oven to 425 degrees.
Put one rolled out section of crust into your pie plate. Gently press down.
Add the blueberry filling.
Dot the filling with small pieces of the butter (about 1 – 2 tsp total).
For a simple lattice top, roll out the dough into 10 inch square and using a pizza cutter cut out 14 – 16 long strips about 1/2 inch wide. Then arrange them in a crisscross pattern.
Press together the edges of the crust. Then trim off the extra dough.
Brush the crust lightly with water or milk, then generously sprinkle the crust with a cinnamon & sugar mix.
In your preheated 425 degree oven, bake your pie for 20 minutes.
Then after this time slip a cookie sheet onto the rack below your pie, then reduce the temperature to 350 degrees, and bake for 25-35 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents.