Nina Shepard’s Why So Blueberry Lemon Pie

For the pie crust

2 1⁄2 cups all-purpose flour, plus more for rolling

1 tablespoon sugar

3⁄4 teaspoon salt

1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

6 tablespoons ice water, plus more or less if needed

1 large egg, whisked with 1 tablespoon water for egg wash Turbinado sugar, for sprinkling

For the blueberry lemon filling

Roll lemons back and forth on the counter top applying pressure to release the maximum amount of juice before squeezing.

6 cups blueberries, washed

3⁄4 cup sugar

5 tablespoons cornstarch Grated zest and juice of 1 lemon

To make the pie crust

1. Using a food processor fitted with a blade attachment, pulse flour, sugar and salt until combined. Add butter and pulse until a coarse meal forms. Gradually add just enough water through feed tube until moist clumps of dough form.

2. Gather dough into a ball, divide in half, roll into 2 separate balls. Flatten into discs and wrap in plastic wrap. Refrigerate 2 hours or overnight.

To make the blueberry lemon filling

Using a large bowl, toss together the blueberries, sugar, cornstarch, zest and juice. Set aside and allow flavors to meld while preparing crust.

To assemble the pie

1. Heat oven to 350 degrees F. On a clean, floured surface roll one disc of pie dough into a circle about 10-inches in diameter and ¼-inch thick. Transfer dough to a 9-inch pie pan and press into bottom and sides leaving overhang. Roll remaining dough into a rectangle about ¼-inch thick. Cut ½- to ¾-inch wide strips. Set aside.

2. Pour blueberry lemon filling into bottom crust. To create lattice top, lay parallel strips of dough ½ to ¾ inches apart, about 6 strips depending on width, in one direction. Fold back every other strip in half. Place one long strip across the center of the pie, perpendicular to the parallel strips, and unfold the folded strips. The perpendicular strip should now be woven over and under the parallel strips. Fold back the parallel strips running underneath the perpendicular strip. Place a second perpendicular strip next to the first strip leaving a little bit of space in between, and unfold the parallel strips. Continue weaving strips of dough until they cover the entire top of the pie, leaving small spaces in between to see the filling. Using kitchen shears or a sharp knife, trim around the edges. Using the back of a fork or spoon, press down to seal edges.

3. Using a pastry brush, brush lattice top with egg wash. Sprinkle with turbinado sugar.

4. Bake until golden brown, about 60-70 minutes. Makes 8 slices

Nutrition information per serving: 512 calories, 42% calories from fat, 24g fat, 15g saturated fat, 84mg cholesterol, 71g carbohydrates, 32g total sugar, 20g added sugar, 6g protein, 231mg sodium, 4g fiber

AMY BETH BENNETT/STAFF PHOTOGRAPHER Nina Shepard’s Why So Blueberry Lemon Pie.