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Author Notes: Individual lemon-scented blueberry pies with a crumbly homemade crust. —Riley Wofford
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons granulated sugar
- 3/4 teaspoon kosher salt
- 1 stick cold unsalted butter, diced
- 1/4 cup cold vegetable shortening, diced
- 1/4 cup ice water
- 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.
- 4 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tablespoons lemon zest
- 1 tablespoon all-purpose flour
- 1 large egg, beaten with 1 tablespoon of water
- 1 tablespoon turbinado sugar
- 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.