This is adapted from a pie/tart recipe I have used since 1980. The original recipe is from a 1980's Canadian Living Magazine.
3 to 4 cups fresh blueberries
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 teaspoon cinnamon (or more to taste)
2 tablespoons melted butter
1 cup heavy cream
1 teaspoon vanilla extract
Single Pie Crust
Line pie or tart pan with pastry.
Mix together Blueberries, 3/4 cup sugar, flour and cinnamon, and butter. Pour into pie crust. Mix vanilla with cream and pour over blueberries. Place tart on cookie sheet (just in case the filling drips) . Bake in 425°F oven on lower rack for 15 minutes, move to middle rack, reduce heat to 400°F and bake for another 30 to 40 minutes until filling is set.
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water
(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, and cut in butter and lard.
(Use a box grater and grate the butter /lard into flour.)
Add ice water and stir with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour.