Blueberry Pie with Lemon Crust |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I've never entered a cooking contest before, but when Country Woman requested blueberry recipes, I had to send in this pie. Mom and I have fun making it together, and I hope one day to be a great baker like she is. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon grated lemon peel |
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 king arthur unbleached all-purpose flour |
1/2 teaspoon grated lemon peel |
dash salt |
1 to 2 teaspoons lemon juice |
1 tablespoon butter |
Directions:
1. In a large bowl, combine the flour, salt and lemon peel. 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.
2. Divide dough in half. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. Transfer pastry to pie plate; trim to 1 in. beyond edge of plate.
3. In a large bowl, combine the blueberries, sugar, flour, lemon peel and salt; spoon into crust. Drizzle with lemon juice; dot with butter. Roll out remaining pastry; place over filling. Seal and flute edges. Cut slits in top crust.
4. 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. Yield: 6-8 servings.
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