Easy Blueberry Pie - Recipe

• Combine the shortening, flour, and salt in a mixing bowl; use a fork to mix these ingredients together until crumbly.
• Add the milk and stir it into the mixture. The dough will be a little sticky but you should be able to shape into a ball. Divide into three even pieces.
• Wrap each in plastic and refrigerate for at least 1/2 hour. The crust can be refrigerated overnight.
• take one section and roll it out on a floured work surface until it is 1 to 2 inches larger than the pie plate.
• Line the bottom and sides of the pie plate with rolled out crust. Trim to approximately 1/2 from the edge.

PIE:

• Pour the pie filling into the bottom crust.
• Sprinkle the pie filling evenly with the minute tapioca; then drizzle the almond extract on top. Gently swirl through the pie filling to distribute the tapioca and almond extract more evenly.
• Roll out another section of dough for the top crust.
• Using your finger, dampen the top edge of the bottom pie crust and then place the top crust evenly over the pie.
• Trim the top crust to 1 inch from the edge. Fold the edges of the top crust over the edge of the bottom crust and mold it to form an edge around the pie plate.
• Once an edge has been formed all around the pie plate, crimp the crust edges with any crimping method you prefer.
• Make slits in the top crust so the steam can escape. Place in a 400 degrees preheated oven. Bake for 45 to 60 minutes or until crust is golden brown.
• Remove from oven and cool on a wire rack.