Wednesday, March 24, 2010

Blueberry Pie with Lemon Pastry


Pie Filling:

1 1/4 cup sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

2 tablespoons lemon juice

2 teaspoons grated lemon zest

5 cups fresh or frozen thawed blueberries, rinsed well


2 cups sifted all-purpose 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

Directions: In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated peel, and blueberries. Roll out half of the pastry (recipe follows) - 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; trim, turn edge under and crimp. Cut a few vents in top of crust to allow steam to escape. Bake at 425° for 40 minutes, or until crust is nicely browned.

Pie Pastry:
Sift together flour and salt; blend in lemon peel. With a pastry blender, 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. Divide dough into 2 portions and shape each portion into a ball. Flatten pastry balls 1 at a time, on lightly floured surface. Roll out to form a circle, rolling from center edge until dough is 1/8-inch thick.

This was the pie that I made on Pi Day. It was delicious!

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