Blueberry Pie with a Twist of Lemon

What better way to celebrate the start of July than a homemade blueberry pie? This one also has a twist of lemon to bring out the blueberry flavor.

About the Recipe
I started with a blueberry pie recipe from Allrecipes, and I added a bit of lemon juice and zest to the blueberry mixture. For the crust, I used the same family recipe for pie crust I used in my Peach Cobbler Pie post. It is by far the most flaky and tender pie crust I’ve ever made and is now my go-to pie crust recipe.

The Play-by-Play

First, make the pie crust by stirring together the flour and salt. Then cut the shortening into the flour.

Stir in a half cup of milk, and divide the dough into two parts. Wrap in saran wrap and store in the refrigerator.

Next, make the pie filing by rinsing 4 cups of fresh blueberries.

Stir together sugar, corn starch, salt and cinnamon, and stir into the berries.

Then stir in the lemon zest and juice.

Finally, assemble the pie by rolling out half of the dough into the bottom of a pie pan.

Tip: Before adding the berries, I placed a pie bird into the center of the crust to let any steam escape while baking and to prevent the crust from puffing up.

Pour the blueberry mixture into the pie crust.

Cut up a tablespoon of butter and sprinkle on top the berries. Then, roll out the top crust, and place on top the pie.

Crimp together the edges of the crust.

Bake until golden brown, about 50 minutes.

Slice and serve.

Enjoy!