Blueberry Pie

Blueberry Pie 3 1/2 cups blueberries 3/4 cup sugar 1/8 tsp. salt 1/4 tsp. cinnamon 3 Tbsp. flour Butter, 1 to 2 Tbsp.. Pastry crust for a 2 crust nine inch pie Mix blueberries and next 4 ingredients in large bowl. Line a shallow pie plate with bottom crust. Pour in berry mixture. Dot with 5 to 6 small pieces of butter. Moisten edge of crust with water. Roll top crust to fit plate. Brush lightly with melted shortening and sprinkle with flour. Fold over and cut 3 to 4 small slits in the fold. Place over berries. Unfold and press down around the edge. Trim crust close to the edge of the plate and press again around the edge with floured tines of a fork. Hold pie over sink and pour about 1/4 cup milk over crust, letting surplus drain off. Bake at 475 for 15 minutes. Reduce heat to 350 for 15 minutes longer. If frozen berries are used, increase last baking time to 30 minutes.