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Blueberry Pie with Lemon Crust

 Blueberry Pie with Lemon Crust
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. — Sara West, Broken Arrow, Oklahoma
6-8 ServingsPrep: 30 min. + chilling Bake: 40 min. + cooling


  • 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
  • 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


  • 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

2 of 2

Blueberry Pie with Lemon Crust (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.