Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 teaspoon salt

  3. 1/2 teaspoon grated lemon peel

  4. 2/3 cup shortening

  5. 1 tablespoon lemon juice

  6. 4 to 6 tablespoons cold water FILLING:

  7. 4 cups fresh blueberries

  8. 3/4 cup sugar

  9. 3 tablespoons all-purpose flour

  10. 1/2 teaspoon grated lemon peel Dash salt

  11. 1 to 2 teaspoons lemon juice

  12. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  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. 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.


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