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Lemon Twist Blueberry Pie

Source of Recipe


The Olympian (Olympia, WA newspaper)






List of Ingredients



• -- For the Crust --
  
• 2 cups all-purpose flour
  
• scant 1 tsp salt
  
• 2/3 cup (plus 2 Tbsp) Crisco shortening
  
• 4 Tbsp ice water
  
• *
  
• -- For the Filling --
  
• 5 cups fresh blueberries
  
• 3/4 cup sugar
  
• 1/4 cup thawed lemonade concentrate
  
• 3 Tbsp (rounded) quick-cooking tapioca
  
• 1 tsp finely grated lemon peel
  
• 1 Tbsp butter
  






Instructions



1. Mix flour and salt in mixing bowl. Cut in shortening with a pastry blender until mixture is pea-sized. Sprinkle dough with ice water and lightly toss with a fork. Divide dough into two equal parts. Roll to line a pie tin with one half; roll lattice top from second half.
   
   
2. In a large bowl, toss berries with sugar, lemonade, tapioca, and grated lemon peel. Let stand 15 to 20 minutes while rolling pie crust.
   
   
3. Line 8-inch pie plate with bottom pastry; fill with fruit mixture. Dot with butter. Cover with lattice crust.
   
   
4. Bake in a preheated 425-degree oven for 15 minutes. Reduce heat to 350 degrees and bake 35 minutes longer or until golden brown.