2 1/2 cups Flour, all-purpose
3/4 teaspoons Salt
3/4 cup Butter Flavor Shortening
8-10 tablespoons Cold Water
Filling:
6 cups Blueberries, fresh or frozen
1 teaspoon lemon juice
1 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
Crumb Topping:
1 cup Oats, Quick Cooking
1 cup Brown Sugar, packed
1/2 cup Flour, all-purpose
1/2 cup Butter, softened
1/2 cup Pecans, chopped
Crust: In the Food Processor or large bowl, combine flour and salt. Mix in shortening until small pea size pieces of dough are formed. Add cold water, 1 tablespoon at a time until dough forms a ball. Roll dough on lightly floured working surface to 19 x 13 inches. Preheat oven to 375 degrees. Add foil to rimmed cookie sheet, roll dough onto rolling pin and transfer onto pan. Trim pastry if needed and use a fork to crimp the edges. Filling: Place washed blueberries in a large bowl and add lemon juice, toss to coat. In a small bowl, combine sugar, flour and cinnamon. Add to blueberries and toss to coat. Spread evenly on top of crust. Crumb Topping: In a medium bowl, combine oats, brown sugar and flour. Add butter and mix until coarse crumbs form. Stir in pecans. Sprinkle on top of blueberries. Bake for about 30 minutes or until bubbly. Serve warm or cold.