Simply Oregon Blueberry Pie

Filling
4 C. Fresh Hurst's Blueberries
1/4 C. Rhubarb juice
2/3 C. Granulated sugar
3 T Cornstarch
1 T Butter
1 T Milk
1 T Sugar
Pastry
2 C. All-purpose flour
1 t Salt
3/4 C. Shortening
3 T Water
2 T Milk

Filling: Combine sugar and cornstarch.
Mix well.
Stir into blueberries and rhubarb juice in a large bowl. Cook in microwave or on stove top until bubbly and thick.

Set aside and prepare pastry.

Pastry: In a large bowl, blend salt and flour. Cut in shortening with a pastry blender until it resembles coarse meal.
Stir water into flour a little at a time, using only as much as you need to make a ball when the dough is gently pressed together.

Divide dough, roll one part in a circle large enough to fit a 9-inch pie plate.
Place plate, trim. Roll remaining dough into a circle 1 inch larger than pie plate.
Place filling on bottom crust, dot with 1 tablespoon butter, cut decorative design in top crust, place on filling. Seal edges and make decorative edge. (I used two sizes of spoons pressed into edge from outside of pie.) Brush top with milk, sprinkle with sugar for sparkle. Bake 20 minutes at 425 degrees or until golden brown.