MOM'S LEMON-ZEST BLUEBERRY PIE

MOM'S LEMON-ZEST BLUEBERRY PIE image

Yield Makes 1 pie (about 6 pieces)

Number Of Ingredients 18

Pie Crust:
2 c. AP flour
2/3 c. cake flour
2 tbs. sugar
1 tsp. salt
1 tsp. baking powder
12 tbs. chilled, unsalted butter, cut into small pieces
4 tbs. chilled Crisco, cut into small pieces
6 tbs. cold milk
Filling:
1 c. sugar
1/4 c. flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. lemon zest
1 tbs. lemon juice
4c. blueberries (frozen or fresh)
2 tbs. butter, cut into small pieces

Steps:

Blend first 5 pie crust ingredients. Add butter and Crisco in small batches and mix until it resembles coarse meal. Slowly add milk and mix until moist clumps form, adding more milk by the tsp. if dry. Gather dough into 2 balls and place between wax paper; flatten into disks. Refrigerate for at least one hour. Roll out onto floured surface to 12-in. rounds. Transfer one to pie dish and place other aside for top of pie. Next mix all filling ingredients except butter pieces together in a large bowl. Place mixture into pie crust and place butter pieces on top of mixture. Use remaining pie crust to make lattice and place on top of pie. Bake at 425 degrees for 40 minutes. If necessary, cover edges of pie with foil during baking so that they don't burn. Serve warm with vanilla bean ice cream or frozen yogurt.