Fashioned Blueberry Pie With Lemon Crust Recipe
This Fashioned Blueberry Pie With Lemon Crust is absolutely delightful and great to pep up those weekend family dinners. Enjoy the addictive flavors of the Fashioned Blueberry Pie With Lemon Crust!
Ingredients
| All purpose flour | 2 Cup (16 tbs) (FOR THE LEMON PASTRY) | |
| Salt | 3/4 Teaspoon (FOR THE LEMON PASTRY) | |
| Sugar | 2 Teaspoon (FOR THE LEMON PASTRY) | |
| Lemon peel | 1 Teaspoon, grated (FOR THE LEMON PASTRY) | |
| Unsalted butter | 8 Tablespoon (FOR THE LEMON PASTRY) | |
| 1/4 cup solid vegetable shortening | ||
| Lemon juice | 1 Tablespoon (FOR THE LEMON PASTRY) | |
| Ice water | 4 Tablespoon (FOR THE LEMON PASTRY) | |
| Egg white | 1 (FOR THE LEMON PASTRY) | |
| Blueberries | 3 Cup (16 tbs) (FOR THE FILLING) | |
| Water | 2 Tablespoon (FOR THE FILLING) | |
| Sugar | 3/4 Cup (16 tbs) (FOR THE FILLING) | |
| Lemon juice | 2 Teaspoon (FOR THE FILLING) | |
| Creme de Cassis | 2 Tablespoon (FOR THE FILLING) | |
| Cornstarch | 3 Tablespoon (FOR THE FILLING) | |
| Blueberries | 2 Cup (16 tbs) (FOR THE FILLING) | |
Directions
Prepare the pastry In the bowl of a food processor fitted with a steel chopping blade, combine the flour, salt, sugar, and lemon peel, and process for about 15 seconds.
Add the butter and shortening, and pulse until the mixture resembles coarse meal.
Combine the lemon juice with 2 tablespoons of water.
With the machine running, add the lemon water through the feed tube, and process just until the pastry begins to pull into a ball, adding extra water by the teaspoon, if necessary.
Remove the dough, divide it into 2 uneven balls, pat each one into a flat disk, lightly dust with flour, wrap, and refrigerate for at least 2 hours.
Preheat your oven to 425°F.lightly dust a workspace with flour.
Roll out the larger disk into a circle measuring about 12 inches across, and 1/8 inch thick.
Line a 9 inch pie plate with the pastry, leaving the overhanging edge untrimmed.
Brush with the egg white.
Place 3 cups of the blueberries in a medium size saucepan with the water, cover, and bring to a boil.
Adjust the heat to medium and continue cooking uncovered for about 4 or 5 minutes, until the berries have begun to pop.
Drain off approximately 1/2 cup of the liquid, add the sugar, lemon juice, and creme de cassis mixed with the cornstarch, and the remaining blueberries.
Cook for 2 minutes longer over high heat.
The fruit mixture should be quite thick.
Let it cool for about 15 minutes.
Scrape the fruit into the pie shell.
Roll out the smaller disk of pie dough into a 9 inch circle and cut it into 1/2 inch strips.
Arrange them over the pie in a lattice pattern, and trim.
Bring the edge of the bottom crust over the rim and crimp the edge.
If desired, decorate the lattice with leaves and berries cut from the extra pastry scraps.
Add the butter and shortening, and pulse until the mixture resembles coarse meal.
Combine the lemon juice with 2 tablespoons of water.
With the machine running, add the lemon water through the feed tube, and process just until the pastry begins to pull into a ball, adding extra water by the teaspoon, if necessary.
Remove the dough, divide it into 2 uneven balls, pat each one into a flat disk, lightly dust with flour, wrap, and refrigerate for at least 2 hours.
Preheat your oven to 425°F.lightly dust a workspace with flour.
Roll out the larger disk into a circle measuring about 12 inches across, and 1/8 inch thick.
Line a 9 inch pie plate with the pastry, leaving the overhanging edge untrimmed.
Brush with the egg white.
Place 3 cups of the blueberries in a medium size saucepan with the water, cover, and bring to a boil.
Adjust the heat to medium and continue cooking uncovered for about 4 or 5 minutes, until the berries have begun to pop.
Drain off approximately 1/2 cup of the liquid, add the sugar, lemon juice, and creme de cassis mixed with the cornstarch, and the remaining blueberries.
Cook for 2 minutes longer over high heat.
The fruit mixture should be quite thick.
Let it cool for about 15 minutes.
Scrape the fruit into the pie shell.
Roll out the smaller disk of pie dough into a 9 inch circle and cut it into 1/2 inch strips.
Arrange them over the pie in a lattice pattern, and trim.
Bring the edge of the bottom crust over the rim and crimp the edge.
If desired, decorate the lattice with leaves and berries cut from the extra pastry scraps.
Chef
