Blueberry Pie and the perfect pie crust

Some of y'all might not know this, but not only is Georgia famous for our peaches but we also are substantial blueberry growers. So in homage to Georgia's other famous fruit, I decided to share my blueberry pie recipe and my perfect pie crust. Serve this pie with a big scoop of homemade vanilla ice cream! Yummmmm!
So many people have trouble making homemade pie crust, but I promise this recipe is delicious, easy and fool-proof!

Blueberry Pie:
3 1/2 cups of fresh or frozen blueberries (divided)
1/2 cup water
the juice of 1 lemon and zest
3/4 cups sugar
2 tbsp corn starch
3 tbsp water

In a saucepan, add 1 cup of blueberries and the 1/2 cup of water and let simmer on medium-low heat for about 2 minutes. Then, add lemon juice, zest and sugar and bring back up to a boil. In a separate small bowl, stir cornstarch and 3 tbsp until cornstarch is smooth. Add to the saucepan with blueberry mixture and allow to simmer until the mixture is no longer milk and has thickened. Then, remove from heat and add remaining blueberries. Pour into pie crust, top with either lattice or well vented top crust. Bake a 350 for 25 minutes.

Perfect pie crust (for a bottom and top crust):
2 cups of all purpose flour
1/2 tsp salt
2/3 cups Crisco
4 or 5 tbs cold water

Cut Crisco into flour until the Crisco is in crumbles the size of chocolate chips. Sprinkle water in one teaspoon at a time and stir until a soft dough forms. Split dough in half and roll each section out on a floured surface. 

-Ada Grey