Ingredients

• 1 1/2 cups Pillsbury BEST® All Purpose Flour
• 1 1/2 tsps. sugar
• 1/2 tsp. salt
• 1 1/2 tsps. grated lemon peel
• 1 1/2 tsps. grated tangerine or orange peel
• 1/4 cup plus 1 tbsp. Crisco® All-Vegetable Shortening
• 1/4 cup butter, cut into small pieces
• 3 tbsps. ice water
• 3 cups fresh or frozen blueberries, 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. grated tangerine 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

Instructions

1. 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 degrees 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.