Line a 15x10x1-inch baking pan with foil, extending foil over the edges of the pan; set aside.
In a large bowl stir together the 2-1/2 cups flour and the salt.
Using a pastry blender, cut in shortening until pieces are pea size.
Credit:Jason Donnelly
Sprinkle 1 tablespoon of the cold water over part of the flour mixture; toss with a fork.
Push moistened dough to side of bowl.
Repeat moistening flour mixture with the water, 1 tablespoon at a time, until flour mixture is moistened.
Gather flour mixture into a ball, kneading gently until it holds together.
Form into a ball.
On a lightly floured surface roll dough into a 19x13-inch rectangle.
Wrap pastry around the rolling pin; unroll it into the prepared baking pan.
Ease pastry into the pan and up the sides without stretching it.
Trim pastry to 1/2 inch beyond edges of pan.
Fold under extra pastry and crimp edges as desired.
In a large bowl stir together sugar, the 1/4 cup flour, the cinnamon, and lemon peel.
Add blueberries; toss lightly to coat.
Spoon blueberry mixture into pastry-lined pan; spread evenly.
Sprinkle with Crumb Topping.
Bake for 40 to 45 minutes or until filling is bubbly and topping is golden.
Cool slightly in pan on a wire rack.
Serve warm or cool completely.
Use foil to lift uncut pie out of pan.
Place on cutting board; cut into rectangles.
In a large bowl stir together rolled oats, brown sugar, and all-purpose flour.
Using a pastry blender, cut in butter until oat mixture resembles coarse crumbs.
Berries will still be icy.
2,000 calories a day is used for general nutrition advice.
