Moms Lemon Zest Blueberry Pie Recipes

FRESH BLUEBERRY PIE I

Fresh Blueberry Pie I image

Mom made this pie when blueberries were in season.

Provided by Carol

Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

1 recipe pastry for a 9 inch double crust pie
4 cups fresh blueberries
⅔ cup white sugar
2 tablespoons all-purpose flour
1 tablespoon quick-cooking tapioca
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon grated lemon zest
1 ½ tablespoons lemon juice
½ tablespoon butter

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Prepare pastry for two crust pies. Pick over and wash blueberries.
Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust.
Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.

Nutrition Facts : Calories 238 calories, Carbohydrate 40.2 g, Cholesterol 1.9 mg, Fat 8.5 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 195.6 mg, Sugar 24 g

BLUEBERRY PIE WITH LEMON CRUST

Blueberry Pie with Lemon Crust image

I just had to share this blueberry pie recipe. Mom and I have fun making it together, and I hope one day to be a great baker like she is. -Sara West, Broken Arrow, Oklahoma

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon grated lemon zest
2/3 cup shortening
1 tablespoon lemon juice
4 to 6 tablespoons cold water
FILLING:
4 cups fresh blueberries
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon grated lemon zest
Dash salt
1 to 2 teaspoons lemon juice
1 tablespoon butter

Steps:

In a large bowl, combine the flour, salt and lemon zest. Cut in shortening until crumbly. Add lemon juice. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour. , Divide dough in half. On a lightly floured surface, roll out 1 portion to fit a 9-in. pie plate. Transfer crust to pie plate; trim to 1 in. beyond edge of plate., In a large bowl, combine the blueberries, sugar, flour, lemon zest and salt; spoon into crust. Drizzle with lemon juice; dot with butter. Roll out remaining dough; place over filling. Seal and flute edges. Cut slits in top crust. , Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in refrigerator.

Nutrition Facts : Calories 398 calories, Fat 18g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 329mg sodium, Carbohydrate 56g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.

MOM'S LEMON-ZEST BLUEBERRY PIE

MOM'S LEMON-ZEST BLUEBERRY PIE image

Categories Berry Dessert Bake

Yield Makes 1 pie (about 6 pieces)

Number Of Ingredients 18

Ingredients

Pie Crust:
2 c. AP flour
2/3 c. cake flour
2 tbs. sugar
1 tsp. salt
1 tsp. baking powder
12 tbs. chilled, unsalted butter, cut into small pieces
4 tbs. chilled Crisco, cut into small pieces
6 tbs. cold milk
Filling:
1 c. sugar
1/4 c. flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. lemon zest
1 tbs. lemon juice
4c. blueberries (frozen or fresh)
2 tbs. butter, cut into small pieces

Steps:

Blend first 5 pie crust ingredients. Add butter and Crisco in small batches and mix until it resembles coarse meal. Slowly add milk and mix until moist clumps form, adding more milk by the tsp. if dry. Gather dough into 2 balls and place between wax paper; flatten into disks. Refrigerate for at least one hour. Roll out onto floured surface to 12-in. rounds. Transfer one to pie dish and place other aside for top of pie. Next mix all filling ingredients except butter pieces together in a large bowl. Place mixture into pie crust and place butter pieces on top of mixture. Use remaining pie crust to make lattice and place on top of pie. Bake at 425 degrees for 40 minutes. If necessary, cover edges of pie with foil during baking so that they don't burn. Serve warm with vanilla bean ice cream or frozen yogurt.

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