1. Food

Blueberry Pie With Lemon Pastry

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Blueberries

Blueberries

Photo of Blueberries © Diana Rattray
This blueberry pie is made with a basic blueberry filling and homemade lemon pie crust.

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 teaspoon finely grated lemon zest
  • 1/2 cup cold shortening
  • 2 tablespoons cold butter
  • 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 and butter until mixture resembles crumbs, with some pieces the size of small peas. Mix together 4 tablespoons of the water and the lemon juice. Sprinkle 4 tablespoons of the lemon water over the dry ingredients; mix lightly, adding just enough of the remaining cold water to hold the 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.

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