Blueberry Pie With a Lemon Pastry Crust

Recipe by Marie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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