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Blueberry Pie with Lemon Crust Recipe

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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.

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Blueberry Pie with Lemon Crust Recipe

Prep: 30 min. + chilling Bake: 40 min. + cooling

Yield: 6-8 Servings

30 40 70

Ingredients

2 cups 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 all-purpose flour
1/2 teaspoon grated lemon peel
Dash salt
1 to 2 teaspoons lemon juice
1 tablespoon butter

Directions

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.
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.
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.
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.

Nutritional Facts 1 serving (1 piece) equals 398 calories, 18 g fat (5 g saturated fat), 4 mg cholesterol, 329 mg sodium, 56 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Blueberry Pie with Lemon Crust in Country Woman May/June 2004, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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