Blueberry Pie With A Lemon Pastry Crust - cooking recipe

Ingredients

Pie Filling
1 1/4 cups sugar
1/3 cup flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons lemon juice
2 teaspoons grated lemon zest
5 cups fresh blueberries, rinsed well or 5 cups frozen blueberries, thawed
Pastry Crust
2 cups sifted flour
1 teaspoon salt
1/2 teaspoon grated lemon peel
2/3 cup shortening, cold
4 tablespoons ice cold water
1 tablespoon cold lemon juice

Preparation

For Filling:
In a large bowl combine sugar, flour, salt, cinnamon, lemon juice, grated peel, and blueberries and set aside.
For Pastry Crust:
Sift together flour and salt; blend in lemon zest.
Cut in shortening until pieces are the size of small peas.
Mix together 4 tablespoons of the water and the lemon juice.
Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together.
Roll out half of the pastry and line a 9-inch pie pan and trim edges.
Pour blueberry mixture into pie crust.
Roll out remaining pastry to about 1/8 inch thick.
Cover pie with crust, trim, turn edge under and crimp.
Cut a few vents in top of crust to allow steam to escape.
Bake at 425\u00b0 for 40 minutes, or until crust is nicely browned.