Blueberry Pie with Lemon CrustI just had to share this blueberry pie recipe. Mom and I have fun making…
Blueberry Pie with Lemon Crust
2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon grated lemon zest 2/3 cup shortening 1 tablespoon lemon juice 4 to 6 tablespoons cold water FILLING: 4 cups fresh blueberries 3/4 cup sugar 3 tablespoons all-purpose flour 1/2 teaspoon grated lemon zest Dash salt 1 to 2 teaspoons lemon juice 1 tablespoon butter
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 1 portion to fit a 9-in.
Transfer crust to pie plate; trim to 1 in.
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 butter.
Roll out remaining dough; place over filling.
Seal and flute edges.
Cut slits in top crust.
Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly.
Cool on a wire rack.
Store in refrigerator.
Nutrition Facts 1 piece:
- 398 calories, 18g fat (5g saturated fat), 4mg cholesterol, 329mg sodium, 56g carbohydrate (26g sugars, 3g fiber), 4g protein.