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Doc's Blueberry-Lemon Pie

An easy twist to an old favorite using Doc's Twice as Nice Pie Spice. I hope you enjoy this pie as much as we do.

1 - 9" Double Pie Crust (recipe follows)
1 TBS milk
2 tsp coarse sugar

2/3 cups sugar
3 TBS flour
1 1/2 tsp grated lemon peel
1 tps Doc Kendrick's Twice as Nice Pie Spice
2 pints (4 cups) fresh or frozen blueberries
2 tsp lemon juice

Pie Crust
2 1/2 cups flour
1 tsp salt
8 TBS cold butter, cut up
6 TBS shortening
5-7 TBS ice water
1 1/2 tsp cider vinegar

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Prepare Pie Crust:
In a large bowl, stir together flour and salt. With pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Slowly add 5 TBS ice water and cider vinegar, stirring until dough just begins to come together. Add more ice water if needed. Form into a flat round, (or separate into two disks, if making a double crusted pie), and refrigerate at least one hour.

Place oven rack on lowest level; place baking sheet on rack. Preheat oven to 425° F. On lightly floured surface, roll pie dough into 16" round. Cut into a 14" round. Place into a 9 1/2" deep dish pie pan. Let dough hang over the edge. Cut dough scraps into 2" pieces. Set aside.

Prepare Filling:
In a large bowl, stir together 2/3 cups sugar, flour, lemon peel and Doc's Pie Spice. Add blueberries and lemon juice, stir to coat. Spoon filling into crust. Fold edges of bottom crust over filling, top with dough scraps, careful not to overlap. Brush dough with milk, sprinkle with coarse sugar.
Place pie on baking sheet in preheated oven. Bake at 425° F for 30 minutes. Reduce oven to 400° F, bake for 15 minutes. Reduce oven to 375° F, and bake an additional 15-25 minutes or until juices are bubbly and crust is a rich golden brown. Cool on wire rack.
This pie is best served warm or at room temperature.

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