Ginger-Blueberry Pie with Streussel Topping

This pie was the perfect slice of summer! The fresh ginger really added some nice spice to the overall flavor.

For the pastry:

2 C whole wheat flour

1 t. salt

1/2 t. baking powder

2/3 C shortening (Crisco)

6 T. hot water

For the filling:

3 pints of blueberries

2 T lemon juice

1 T freshly grated ginger

For the crumble topping:

1/4 C whole wheat flour

1/4 C old-fashioned oats

3 T brown sugar

4 T butter

Beat the hot water into the shortening; cool slightly. Sift flour, salt and baking powder. Sift the flour mixture over the shortening and water; mix to a smooth dough. Try to do this with as little stirring as possible. Wrap in waxed paper and chill thoroughly.

Combine the blueberries, lemon juice, sugar and ginger. Chill.

Roll out the dough to fit a 9" pie dish. Spread the blueberry mix evenly over the dough. Bake at 425F for 20 minutes. Remove from the oven, and reduce the oven to 350F. While the oven adjusts, combine the ingredients for the crumble topping. Spread evenly over the top of the blueberries, then bake at 350F for 20 minutes.