Serves: 8
Total Calories: 574
Lemon Pastry:
Sift together flour and salt; stir in lemon peel. Cut in shortening with pastry blender until pieces are the size of small peas. Mix together water and lemon juice. Sprinkle 1 tablespoon liquid over part of flour mixture. Gently toss with fork; push to side of bowl. Sprinkle next tablespoon liquid over dry portion; mix lightly; push to moistened part at side of bowl. Repeat with remaining liquid until all flour mixture is moistened. Divide dough into 2 portions and form each portion into a ball. Flatten pastry balls 1 at a time, on lightly floured surface. Roll from center to edge until dough is 1/8 inch thick.
Pie:
In mixing bowl, combine blueberries, sugar, flour, lemon peel, and salt. Line a 9-inch pie plate with Lemon Pastry; pour in filling. Drizzle with lemon juice and dot with butter or margarine. Adjust top crust, cutting slits or decorations for escape of steam. Seal and flute edges. If desired, sprinkle top crust with additional sugar. Bake at 400° for 35-40 minutes.
This Lemon-Crusted Fresh Blueberry Pie recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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