Ingredients for Blueberry Pie With A Lemon Pastry Crust
- 1/2 cup granulated sugar
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons lemon juice (plus 1 tablespoon for crust)
- Lemon Zest
- Fresh Blueberries
- Lemon Peel
- 1 cup cold shortening
- Cold Water
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How to Make Blueberry Pie With A Lemon Pastry Crust
- **Make the Blueberry Filling:**
- In a large bowl, gently combine 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 4 cups fresh blueberries. Set aside.
- **Make the Lemon Pastry Crust:**
- In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt.
- Add 1 tablespoon lemon zest to the flour mixture.
- Cut in 1 cup cold shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 4 tablespoons cold water and 1 tablespoon lemon juice.
- Gradually add the lemon water to the flour mixture, mixing lightly until the dough just comes together. Add more cold water, 1 tablespoon at a time, if needed. Do not overmix.
- Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate. Trim and crimp the edges.
- Pour the blueberry filling into the pie crust.
- Roll out the remaining dough into a 12-inch circle. Place over the filling. Trim and crimp the edges, creating a decorative edge if desired.
- Cut several slits in the top crust to allow steam to escape.
- Bake in a preheated oven at 425°F (220°C) for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
216g
Fat
28g
Carbs
32g
