I have a really great pie crust recipe that I use for sweet and savory pies. It’s from my high school culinary teacher, Mrs. Carlisle. It’s a shortening crust. It is mentioned in the book on page 31, that an all shortening crust has little flavor, but I disagree. I went ahead and made the dough on page 31 calling for both butter and shortening. It seemed a bit too tough for my taste, since I am so used to the flakiness of an all shortening crust.
The filling was very good. I used the rest of the frozen blueberries from our pyo blueberry trip about a month back, when I made this little gem. I had never baked with nectarines prior to this. They were a very pleasant addition to the blueberries. The lemon zest adds so much freshness to the filling. I love lemon. I actually dabbed a bit of the juice onto my wrists and neck…Yeah, I love it that much :)
I put the pie in the fridge because I like blueberry pie filling best when it’s chilled.
I’m actually thinking of having a slice for breakfast…that’d be ok, right? There is fruit involved. :0)