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Blueberry Pie with Lemon Crust

Total Time

Prep: 30 min. + chilling Bake: 40 min. + cooling

Makes

8 servings

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
Blueberry Pie with Lemon Crust Recipe photo by Taste of Home

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon grated lemon zest
  • 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 zest
  • Dash salt
  • 1 to 2 teaspoons lemon juice
  • 1 tablespoon butter

Directions

  1. In a large bowl, combine the flour, salt and lemon zest. 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 1 portion to fit a 9-in. pie plate. Transfer crust to pie plate; trim to 1 in. beyond edge of plate.
  3. In a large bowl, combine the blueberries, sugar, flour, lemon zest and salt; spoon into crust. Drizzle with lemon juice; dot with butter. Roll out remaining dough; 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.

Nutrition Facts

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

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