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Blueberry Pie with Lemon Crust

Source of Recipe

From "Taste of Home Grandma's Favorites"


Recipe Introduction

"I just had to share this recipe. Mom and I have fun making it together, and I hope one day to be as great a baker as she is."

List of Ingredients

â—¦ 2 cups all-purpose flour
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon grated lemon zest
â—¦ â…” cup shortening
â—¦ 1 tablespoon lemon juice
â—¦ 4 to 6 tablespoons cold water

Filling:
â—¦ 4 cups fresh blueberries
â—¦ ¾ cup sugar
â—¦ 3 tablespoons all-purpose flour
â—¦ ½ teaspoon grated lemon zest
â—¦ Dash salt
â—¦ 1 to 2 teaspoons lemon juice
â—¦ 1 tablespoon butter


Recipe

In a large bowl, combine the flour, salt and lemon zest. Cut in shortening until crumbly. Add lemon juice. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour.

Divide dough in half. On a lightly floured surface, roll out one portion to fit a 9-inch pie plate. Transfer crust to pie plate; trim to 1 inch beyond edge of plate.

In a large bowl, combine the blueberries, sugar, flour, lemon zest and salt; spoon into crust. Drizzle with lemon juice; dot with the butter. Roll out remaining dough; place over the filling. Seal and flute edges. Cut slits in top crust.

Bake at 400° F for 40 to 45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in refrigerator.


Makes 8 servings