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1
Heat oven to 375F.
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2
For Crust, sift together flour, sugar, and salt into large bowl.
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3
Stir in grated peels.
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4
Cut in shortening and butter with pastry blender until mixture is size of small peas.
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5
Sprinkle with ice water, one tablespoons at a time.
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6
Mix lightly until dough holds together.
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7
Gently shape into a ball.
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8
Wrap and chill while preparing filling and topping.
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9
For topping, in medium bowl, combine butter, sugar, flour, cinnamon and almonds.
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10
Set aside.
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11
Roll out pastry and fit into a 9-inch deep-dish pie plate.
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12
In a large bowl combine blueberries, sugar, flour, salt and grated peels.
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13
Spoon into prepared pie shell.
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14
Sprinkle topping mixture over the blueberries.
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15
Bake at 375F for 60-70 minutes or until golden brown.
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16
Cool to room temperature or chill before serving.
