Blueberry Pie with Lemon Crust Recipe

5 2 5
Blueberry Pie with Lemon Crust Recipe
Blueberry Pie with Lemon Crust Recipe photo by Taste of Home
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Blueberry Pie with Lemon Crust Recipe

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5 2 5
Publisher Photo
I just had to share this blueberry pie recipe. 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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 40 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 40 min. + cooling

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

Nutritional Facts

1 piece: 398 calories, 18g fat (5g saturated fat), 4mg cholesterol, 329mg sodium, 56g carbohydrate (26g sugars, 3g fiber), 4g protein.

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

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Reviews forBlueberry Pie with Lemon Crust

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MY REVIEW
speechgeek User ID: 6728785 68226
Reviewed Jun. 8, 2012

"Excellence. The crust is delicious (especially when brushed with butter before baking). I added an extra 1/4 cup of sugar to the filling and a little extra lemon zest and juice to both the crust and the filling. Perfect blueberry lemon combination :)"

MY REVIEW
VGULER User ID: 5394893 139230
Reviewed Aug. 30, 2010

"This pie was absolutly delicious. It was my first attempt at a homemade pie ever and it was a complete success!"

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