Ingredients:
- Pie Filling:
- 1 1/4 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 5 cups fresh or frozen thawed blueberries, rinsed well
- .
- Pastry:
- 2 cups sifted all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon grated lemon peel
- 2/3 cup shortening, cold
- 4 + tablespoons ice cold water
- 1 tablespoon cold lemon juice
Preparation:
In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated peel, and blueberries. Roll out half of the pastry (recipe follows) - line a 9-inch pie pan and trim edges. Pour blueberry mixture into pie crust. Roll out remaining pastry to about 1/8 inch thick. Cover pie; trim, turn edge under and crimp. Cut a few vents in top of crust to allow steam to escape. Bake at 425° for 40 minutes, or until crust is nicely browned.
Pie Pastry:
Sift together flour and salt; blend in lemon peel. With a pastry blender, cut in shortening until pieces are the size of small peas. Mix together 4 tablespoons of the water and the lemon juice. Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together. Divide dough into 2 portions and shape each portion into a ball. Flatten pastry balls 1 at a time, on lightly floured surface. Roll out to form a circle, rolling from center edge until dough is 1/8-inch thick.
More Blueberry Recipes
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Blueberry Cobbler Recipe
Blueberry Roly Poly
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Blueberry Freezer Jam
Blueberry Buckle
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Blueberry Pudding Cake
Blueberry Muffins I
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Blueberry Pancakes
Blueberry Pie
Blueberry Waffles
Blueberry French Toast
No Bake Blueberry Pie
Easy Blueberry Cake
Blueberry Cream Cheese Muffins
Lemon Blueberry Pancakes
Lemon Crusted Blueberry Pie
Very Blueberry Morning Muffins
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Blueberry Pies
Blueberry Recipes
Blueberry Cake Recipes
Blueberry Muffins & Breads
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