Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Ingredients
US|METRIC
1 SERVINGS
- 1 1/2 cups Pillsbury BEST All Purpose Flour
- 1 1/2 tsp. sugar
- 1/2 tsp. salt
- 1 1/2 tsp. grated lemon peel
- 1 1/2 tsp. tangerine (grated, or orange peel)
- 1/4 cup Crisco All-Vegetable Shortening
- 1/4 cup butter (cut into small pieces)
- 3 Tbsp. ice water
- 3 cups frozen blueberries (or fresh, thawed and drained)
- 3/4 cup sugar
- 1/3 cup Pillsbury BEST All Purpose Flour
- 1/8 tsp. salt
- 2 large eggs (lightly beaten)
- 1/2 cup sour cream
- 1/4 tsp. grated lemon peel
- 1/4 tsp. tangerine (grated, or orange peel)
- 1/4 cup butter (softened)
- 1/2 cup sugar
- 1/2 cup Pillsbury BEST All Purpose Flour
- 1/4 tsp. ground cinnamon
- 1/3 cup chopped almonds
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- SIFT together flour, sugar and salt in large bowl. Stir in lemon and tangerine peel. Cut in shortening and butter with pastry blender until mixture is size of small peas. Sprinkle with ice water, one tablespoon at a time, mixing lightly until dough holds together. Gently shape into a ball. Wrap and chill while preparing filling and topping.
- HEAT oven to 375°F.
- COMBINE all filling ingredients in large bowl. Mix all topping ingredients in medium bowl. Set aside.
- ROLL out pastry; fit into 9-inch deep-dish pie plate, leaving 3/4-inch overhang. Fold edge under; flute. Pour filling into crust. Sprinkle topping mixture over filling.
- BAKE 1 hour or until golden brown.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes