Blueberry Pie

MMMMM--------------------------FILLING------------------------------- 2 pt Fresh blueberries 1 ts Lemon zest 1/2 ts Ground cinnamon 1/2 c + 2 T. sugar 1/3 c Flour 1 tb Butter - cut Directions: Pie Dough: In a food processor, place the flour, salt and shortening and process in 2 second pulses until the mixture forms crumbs. Combine the egg, vinegar and cold water. Add the egg mixture to the flour mixture and pulse until dough holds together. Remove dough from processor and split dough into 2 pieces. Form the dough into balls and roll it out on a lightly floured surface into 10" circles. Place one of the circles into a standard size pie plate to line evenly. Set aside the other round for the top crust. To Assemble Pie: In a large bowl, gently toss together the blueberries, lemon zest, cinnamon and the 1/2 cup sugar. Stir in the 1/3 cup flour and toss gently. Spoon the blueberry mixture into the prepared pie crust and sprinkle the butter pieces over the mixture. Moisten the edge of the bottom crust edge with water. Place the remaining round of crust over the filling. Trim edges, leaving a 1" overhang. Crimp the sides using the finger method. With a sharp knife, cut a 4" "X" in the top crust. Fold back points of the "X" to make a square opening in the center of the pie. Sprinkle remaining sugar on top. Bake at 425 degrees for 40 minutes.