Prep Time 20 min
Cook Time 1 Hr
Servings 1
Difficulty Moderate

Ingredients

  • CRUST
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsps. sugar
  • 1/2 tsp. salt
  • 1 1/2 tsps. grated lemon peel
  • 1 1/2 tsps. grated tangerine or orange peel
  • 1/4 cup plus 1 tbsp. Crisco® All-Vegetable Shortening
  • 1/4 cup butter
  • 3 tbsps. ice water
  • FILLING
  • 3 cups fresh or frozen blueberries
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/8 tsp. salt
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 tsp. grated lemon peel
  • 1/4 tsp. grated tangerine or orange peel
  • TOPPING
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 tsp. ground cinnamon
  • 1/3 cup chopped almonds

Directions

  • Step 1

    SIFT together flour, sugar and salt in large bowl. Stir in lemon and tangerine peel. Cut in shortening and butter with pastry blender until mixture is size of small peas. Sprinkle with ice water, one tablespoon at a time, mixing lightly until dough holds together. Gently shape into a ball. Wrap and chill while preparing filling and topping.

  • Step 2

    HEAT oven to 375°F.

  • Step 3

    COMBINE all filling ingredients in large bowl. Mix all topping ingredients in medium bowl. Set aside.

  • Step 4

    ROLL out pastry; fit into 9-inch deep-dish pie plate, leaving 3/4-inch overhang. Fold edge under; flute. Pour filling into crust. Sprinkle topping mixture over filling.

  • Step 5

    BAKE 1 hour or until golden brown.

Serving size
(1 slice, 1/10 of pie)

  • Calories 420
  • Calories from Fat180g
  • Total Fat 20g
  • Saturated Fat 9g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 70mg
  • Sodium 230mg
  • Potassium 0mg
  • Total Carbohydrates 56g
  • Dietary Fiber 2g
  • Sugars 31g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet