For the Crust:
2 C (240 g) all purpose flour
1 tsp salt
2/3 C shortening, cut into cubes
1/3 C water
For the filling:
6 C fresh or frozen blueberries
3/4 C sugar
2 Tbl tapioca
2 tsp lemon juice
2 tsp lemon zest
pinch of salt
1 granny smith apple, grated, moisture squeezed out
Place 3 C of the berries in a medium sauce pan and heat over medium high heat. Mash with a masher and let simmer for 8 minutes. Pour into a large bowl and add the rest of the berries, the sugar, the tapioca, lemon juice, lemon zest, salt, and apple. Stir together until well combined.
Combine the flour and salt in a large bowl, drop in shortening cubes. Work the shortening in with your hands until it is incorporated in and you have a mixture that looks like a bunch of ball-bearing size chunks. Make a well in the center and pour in the water. Mix it together with your hands, form 2 balls. On a floured surface, roll out one ball to 9 inches and place it in a pie pan. Roll out the top crust, and with a small circle cookie cutter, cut out 5 small circles for ventilation. Add the filling to the pie pan, top with the top crust, and fold the edges under, crimping with your fingers. Bake at 400 for 30 minutes, then reduce heat to 350 and bake an additional 20-30 minutes. Let it rest at room temperature for at least 4 hours before serving.
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