Blueberry Crumb Pie

• 1-1/4 cups all-purpose flour, divided
• 5 tablespoons cold water
• 1-1/4 teaspoons lemon juice
• 1-1/4 teaspoons sugar
• 1/4 teaspoons salt
• 3 tablespoons plus 2 teaspoons shortening
• 4-1/2 cups fresh or frozen blueberries
• 1 cup vanilla yogurt
• 1/2 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon grated lemon zest
• 1/2 cup graham cracker crumbs (about 12 squares)
• 2 tablespoons sugar
• 2 tablespoons butter, melted

1. In a bowl, whisk together 1/4 cup flour, water and lemon juice; set aside. In a large bowl, combine sugar, salt and remaining flour; cut in shortening until crumbly. Gradually add flour mixture, tossing with a fork until moistened.
2. On a piece of plastic wrap, press dough into a 4-in. circle. Cover with a second sheet of plastic wrap; roll into 12-in. circle. Freeze for 10 minutes. Let stand for 1 minute; remove plastic wrap.
3. Transfer pastry to pie plate; trim to 1/2-in. beyond edge of plate. Flute edges. Prick bottom and sides of pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 375u0b0 for 8 minutes. Remove foil; bake 5 minutes longer.
4. Place blueberries in crust. In a bowl, combine the yogurt, brown sugar, flour, vanilla and lemon zest; spread over blueberries. Combine graham cracker crumbs, sugar and butter; sprinkle over yogurt mixture. Bake at 375u0b0 for 35-40 minutes or until crumbs are lightly browned and filling is bubbly.

flour, cold water, lemon juice, sugar, salt, shortening, blueberries, vanilla yogurt, brown sugar, allpurpose, vanilla, lemon zest, graham cracker crumbs, sugar, butter

Taken from www.tasteofhome.com/recipes/blueberry-crumb-pie/ (may not work)