Any body have a good blueberry Pie recipie

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Any body out there in eggdom have a good blueberry pie recipie. Company's coming over and I want to really impress with dessert not just the entre. Thanks, Bo

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<p />Bo,[p]This is all off the top of my head, though the recipe is from Joy of Cooking with a few mods (extra corn starch)[p]I always use a lard crust. It's healthier than butter and makes the best crusts on earth (I am not making this up. Less saturated/trans fats. Who knew?). I use this recipe:
http://dev.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=008thJ[p]Basically, though:
Cut 2/3 cup of lard into 2 cups of flour and one tsp of salt. Don't forget salt! [p]Do the absolute bare amount of handling you can. The lard should be pea sized but no smaller when you're done. This makes the flakiest crust you can get. I put it into the fridge at this point to chill even more. You want it cold before you...[p]Add 6-8 tablespoons (I usually just do an even half cup) of ICE cold water. I pre-measure it and put it in the freezer until it's almost ice. [p]Using your hands, fold the water in. You don't want to stir it or stretch the dough. Pulling on it will form gluten and it'll toughen up.[p]Put that in the fridge wrapped up in cling wrap for an hour or so. This is a good time to get your egg up to about 450 on the thermometer. Use a pizza stone or the plate setter with a grate on top. Cooking surface will be about 425.[p]Now, Mix your filling (recipe below). You want to mix the filling about 15 minutes before the pie goes on. Any longer and it starts to get too wet and the crust gets soggy....[p]After the egg is ready, and filling has set for a few minutes, take the dough out, cut off about 2/3 of it and roll that out on a floured surface for the bottom of the pie. Roll from the center so you stretch the dough as little as possible. I usually then put a little flour on the top and use a spatula to sort of pry it loose from the work surface and roll it up like a fruit roll-up. Then I slide a (greased, with lard or crisco) pie pan under it and roll it out over the pie pan. It should overhang the edges by a half inch or so. Leave slack in the dough in the pan because lard will shrink when it cooks.[p]Now fill with the filling. Resist the temptation to use more than the 5 cups of fruit or it won't fit right. The crust is good, so you want a nice ratio of filling to crust anyway. Top with some butter.[p]After filling, roll out the remaining 1/3 of the pie crust on the floured surface, use a spatula to get it to come off (no matter how much flour you use it'll probably stick some) and roll up again. Unroll over the pie. Tuck the edges from the two halves together and use a fork around it to smush 'em together.[p]Use a sharp knife to put 3 to 5 nice slits in the top to let out steam.[p]Bake that thing on the grate in the egg for however long it takes to get a nice brown. You want it to be more brown than you think. The picture I've attached isn't quite brown enough. Usually this takes from 45 minutes to an hour and 15 minutes.[p]Here's the recipe for the filling:
5 cups fresh blueberries
5 tbs corn starch (less if you like runny pie)
1/2 cup to 3/4 cup sugar
1/8 tsp salt
1 tsp lemon zest
1 tbs lemon juice
a couple tbs of butter to go on top[p]If your berries are good, I wouldn't add either cinnamon or nutmeg. I like a simple pie. [p]You won't have a better blueberry pie. Well, you might if you replace some blueberries with a good ripe peach. YUM.[p]