It may take a bit more work, but it's well worth it!

Ingredients

• CRUST
• 2-1/4 cups all-purpose flour
• 1 tbsp. sugar
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 6 tbsp. butter
• 1/3 cup shortening
• 6 to 8 tbsp. ice water
• 1 egg white, beaten

• FILLING
• 5 cups blueberries
• 2/3 cup sugar
• 1/4 cup all-purpose flour
• 1 tbsp. lemon juice
• 1 tsp. lemon zest
• Pinch of salt
• 2 tbsp. butter

Instructions

1. To make the pie crust, place the flour, sugar, salt, cinnamon, cold butter, and shortening into the bowl of an electric mixer or a food processor. Blend until the mixture resembles a coarse meal, adding the ice water one tablespoon at a time. When the dough forms easily into a ball, divide it in two halves and place them on waxed paper. Pat each half into a pancake, wrap, and refrigerate.

2. Meanwhile, mix the washed blueberries with the sugar, flour, lemon juice, lemon zest, and pinch of salt in a large bowl. Let the filling sit for at least half an hour.

3. Preheat the oven to 425 degrees. On a lightly floured surface, roll out half of the pie dough to a 1/8 inch thickness. Fold it into quarters, set it in a 9 inch pie plate, then unfold. Snip the edges evenly, allowing a slight overhang. Add the filling and dot with butter.

4. Roll out the rest of the dough and slice it into 1/2 inch wide strips. Weave the strips over the filing and flute the edges. Brush the crust with the egg white and cover the edges with tinfoil. Bake for 35 minutes, or until the filling bubbles and the crust turns golden brown. (If the crust browns too quickly, cover it entirely with tinfoil.) Makes 6 to 8 servings.

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Find more about:

• 4th of July |
• Blueberries |
• Easter |
• Egg Whites |
• Fruit & Berry Pies and Cobblers |
• Lemon Juice |
• Lemon Zest |
• Spring |
• Summer

Related Categories:

• Cakes & Desserts |
• Cakes & Desserts |
• Summer Cakes & Desserts |
• Fruit & Berry Pies and Cobblers