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1.) For the pie pastry: cut the shortening into the flour, using a pastry
cutter, until it resembles coarse oatmeal. Then add the cold water and
knead the dough for 1 minute until you have smooth and uniform pie dough.
Allow the dough to rest in the refrigerator, when the dough is ready,
roll it out and line a 10 in. pie tin with the dough.
2.) Combine 3 pints of blueberries
with the corn starch, lemon juice and sugar, and fill the pie shell with
this blueberry mixture. Bake at 350 F. for 1 hour. Allow the pie to cool
to room temperature, and then top with remaining pint of blueberries and
dust with icing sugar.
3.) For the lemon mousse; Combine
the butter, lemon juice, salt, sugar and eggs, and cook in a bowl set
over simmering water, stirring constantly until thickened. Remove from
the heat, cover tightly, and refrigerate for at least 12 hours. When completely
chilled fold in the whipped cream.
4.) Serve each slice of pie
with lemon mousse and garnish with mint and dust with more icing sugar.
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