Skill required: Successful baker
Crust
1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons grated tangerine or orange peel
Vegetable Shortening, 1/4 cup plus 1 tablespoon
1/4 cup butter, cut into small pieces
3 tablespoons ice water
Filling
3 cups fresh or frozen blueberries, thawed and drained
3/4 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 large eggs
1/2 cup sour cream
1/4 teaspoon grated lemon peel
1/4 teaspoon grated tangerine or orange peel
Topping
1/4 cup butter, softened
1/2 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/3 cup chopped almonds
1. Heat oven to 375°F.
2. Sift together flour, sugar and salt into large bowl.
3. Stir in grated peel.
4. Cut in all-vegetable shortening and butter with pastry blender until mixture is size of small peas.
5. Sprinkle with ice water, one tablespoon at a time. Mix lightly until dough holds together.
6. Gently shape into a ball. Wrap and chill while preparing filling and topping.
7. In medium bowl, mix all ingredients listed for topping mixture. Set aside.
8. Roll out pastry and fit into 9-inch deep-dish pie plate.
9. Add blueberries. Sprinkle topping mixture over the blueberries.
10.Bake for 1 hour or until golden brown.
Yield: 8 servings
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