Individual lemon-scented blueberry pies with a crumbly homemade crust. —Riley Wofford
1 1/2 cups
1 1/2 teaspoons
stick cold unsalted butter, diced
cold vegetable shortening, diced
large egg, beaten with 1 tablespoon of water
In This Recipe
Place the flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and shortening and pulse until the mixture resembles coarse crumbs. With the machine running, add the water in a slow, steady stream, blending just until the dough comes together.
Transfer the dough to a lightly floured work surface. Shape the dough into a flat disk and wrap in plastic wrap. Chill the dough in the refrigerator for at least 1 hour, or overnight.
Divide the dough into 4 equal pieces and roll each into a 4-inch circle, about ¼-inch thick.
Toss together the blueberries, sugar, lemon zest, and flour in a medium bowl. Divide the filling between four 4-inch ramekins and place the ramekins on a large rimmed baking sheet. . Top each ramekin with a crust and use your fingers to crimp the edges. Cut a few slits in the top of each pie, then gently brush the dough with the egg wash and sprinkle with turbinado sugar. Freeze the pies for 10 minutes.
Meanwhile, preheat the oven to 375°F. Bake the pies for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool completely.