Sift together flour and salt. Cut in Crisco with pastry blender or 2 knives until mixture resembles coarse meal.

Add cold water a little at a time until mixture becomes a stiff dough which will hold together in a ball.

Wrap the dough in wax paper and put in refrigerator for one hour.

Remove dough from fridge and divide in half. On a floured work surface, roll out two equal discs about 1/8 inch thick. Lay one disc over a 9 inch pie pan and press down to line the dish with the dough.

Heat oven to 425°F

Gently mix the blueberries, sugar, flour, lemon zest, and lemon juice in a large bowl. Transfer them to the bottom crust of the pie pan. Dot with butter pieces. Place second dough disc on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers.

Whisk egg and milk together to make an egg wash.

Brush the top of the pie with egg wash. Sprinkle with additional sugar. Cut several vents in the top of the pie to allow for steam to escape while baking

Bake for 15 minutes at 425°. Reduce heat to 350°F and bake for 20-30 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool.