Blueberry Pie

Reading the Everdaydish.tv post about Blueberry Pie got me thinking ... and so I dug out my trusty Joy of Vegan Baking and adapted this:

2 cups flour
1 teaspoon salt
2/3 cups vegetable shortening
5-7 tablespoons ice water
4 to 5 cups blueberries
3/4 cup evaporated cane juice sugar
3 tablespoons cornstarch
2 tablespoons lemon juice

Preheat oven to 400 degrees. In a bowl, mix flour and salt. Cut in shortening. Add ice water, one tablespoon at a time, tossing as you go, until the mixture comes together as a dough. Divide into two parts, rolling each out for a crust. In a large bowl, place sugar, cornstarch and lemon juice, mixing well. Add berries and toss. Line pie plate with one part of the crust dough, fill with berries, top with other half of crust dough. Place pie pan on a cookie or baking sheet and bake at 400 degrees for about 25 minutes; then reduce oven temperature to 350 degrees and continue to bake another 25 to 35 minutes. Remove from oven and cool completely before serving.