Method:
• Sift together flour and salt; stir in lemon peel. Cut in shortening with pastry blender until pieces are the size of small peas. Mix together water and lemon juice.
• Sprinkle 1 tablespoon liquid over part of the flour mixture. Gently toss with a fork; push to side of bowl. Sprinkle next tablespoon liquid over dry portion; mix lightly; push to moistened part at side of bowl. Repeat with remaining liquid until all flour mixture is moistened. Divide dough into 2 portions and form each portion into a ball. Flatten pastry balls 1 at a time, on lightly floured surface. Roll from center edge until dough is one-eighth inch thick.
Pie Method:
• In mixing bowl, combine blueberries, sugar, flour, lemon peel, and salt. Line a 9-inch pie plate with Lemon Pastry; pour in filling. Drizzle with lemon juice and dot with butter or margarine. Adjust top crust, cutting slits or decorations for escape of steam. Seal and flute edges. If desired, sprinkle top crust with additional sugar. Bake at 400 F. for 35-40 minutes.
2 cups sifted flour
1 teaspoon salt
One-half teaspoon grated lemon peel
Two-thirds cup shortening
4-6 tablespoons cold water
1 tablespoon lemon juice
Pie:
Ingredients:
4 cups fresh blueberries
Three-fourths to one cup sugar
3 tablespoons flour
One-half teaspoon grated lemon peel
Dash of salt
1 to 2 teaspoons lemon juice
1 tablespoon butter or margarine
This article appears in October 2024.