- Portion size 10 servings
- Credits : Canadian Living Magazine: August 2010
MethodPastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until mixture is in fine crumbs with a few larger pieces.
In small bowl, whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding more water, 1 tbsp (15 mL) at a time, if too dry. Divide in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes.
In large bowl, combine blueberries, sugar, flour, lemon rind, lemon juice and cinnamon; set aside.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape in filling.
Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge.
Bake in bottom third of 425 F (220 C) oven for 15 minutes. Reduce heat to 350 F (180 C); bake until golden and filling is thickened, 35 to 45 minutes. Let cool on rack.
Nutritional facts Per each of 10 servings: about
- Sodium 169 mg
- Protein 4 g
- Calories 382.0
- Total fat 19 g
- Cholesterol 53 mg
- Saturated fat 10 g
- Total carbohydrate 49 g
- Iron 12.0
- Folate 32.0
- Calcium 2.0
- Vitamin A 9.0
- Vitamin C 12.0