Blueberry Pie With a Lemon Pastry Crust
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
Pie Filling
- 295.73 ml sugar
- 78.78 ml flour
- 1.23 ml salt
- 2.46 ml cinnamon
- 29.58 ml lemon juice
- 9.85 ml grated lemon zest
- 1182.95 ml fresh blueberries, rinsed well or 1182.95 ml frozen blueberries, thawed
-
Pastry Crust
- 473.18 ml sifted flour
- 4.92 ml salt
- 2.46 ml grated lemon peel
- 157.80 ml shortening, cold
- 59.16 ml ice cold water
- 14.79 ml cold lemon juice
directions
-
For Filling:
- In a large bowl combine sugar, flour, salt, cinnamon, lemon juice, grated peel, and blueberries and set aside.
-
For Pastry Crust:
- Sift together flour and salt; blend in lemon zest.
- 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.
- Roll out half of the pastry and 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 with crust, 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.
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.