Blueberry Pie With A Lemon Pastry Crust

• 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

1. For Filling:
2. In a large bowl combine sugar, flour, salt, cinnamon, lemon juice, grated peel, and blueberries and set aside.
3. For Pastry Crust:
4. Sift together flour and salt; blend in lemon zest.
5. Cut in shortening until pieces are the size of small peas.
6. Mix together 4 tablespoons of the water and the lemon juice.
7. Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together.
8. Roll out half of the pastry and line a 9-inch pie pan and trim edges.
9. Pour blueberry mixture into pie crust.
10. Roll out remaining pastry to about 1/8 inch thick.
11. Cover pie with crust, trim, turn edge under and crimp.
12. Cut a few vents in top of crust to allow steam to escape.
13. Bake at 425u0b0 for 40 minutes, or until crust is nicely browned.

pie filling, sugar, flour, salt, cinnamon, lemon juice, lemon zest, fresh blueberries, pastry crust, flour, salt, shortening, water, lemon juice

Taken from www.food.com/recipe/blueberry-pie-with-a-lemon-pastry-crust-167583 (may not work)