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  1. #1

    Default Lemon-Crusted Fresh Blueberry Pie

    Lemon-Crusted Fresh Blueberry Pie


    2 cups sifted flour
    1 teaspoon salt
    1/2 teaspoon grated lemon peel
    2/3 cup shortening
    4 - 6 tablespoons cold water
    1 tablespoon lemon juice

    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.

    4 cups fresh blueberries
    3/4 - 1 cup sugar
    3 tablespoons flour
    1/2 teaspoon grated lemon peel Dash of salt
    1 - 2 teaspoons lemon juice

    1 tablespoon butter or margarine

    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.
    Yields 8 servings.

    From Best of the Best from Mississippi Cookbook
    Contributed by Vintage Vicksburg

  2. #2
    Deal Goddess
    Join Date
    Jan 1995
    in front of the puter
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    Default Re: Lemon-Crusted Fresh Blueberry Pie

    I was just looking for a different blueberry pie recipe! Thanks so much for sharing, this one sounds ravishing


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