Blueberry Pie with Lemon Crust Recipe

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.