Black & Blueberry Pie with Lemon-Cornmeal Crust

Black & Blueberry Pie with Lemon-Cornmeal Crust
Photo by Scott Phillips

Ingredients

  • 2 tsp. finely grated lemon zest
  • 2/3 cup plus 1 Tbs. granulated sugar
  • 6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces
  • 1/3 cup cornstarch
  • 2 oz. (4 Tbs.) cold vegetable shortening
  • 5 cups room-temperature blueberries (1 lb., 10 oz.), washed and drained on paper towels
  • 9 oz. (2 cups) unbleached all-purpose flour; more as needed
  • + 10 more ingredients
    • 1/8 tsp. table salt
    • 1 tsp. table salt
    • 2 cups room-temperature blackberries (10-½ oz.), washed and drained on paper towels
    • 1/8 tsp. ground cinnamon
    • 1/3 cup fine yellow cornmeal
    • ½ oz. (1 Tbs.) cold unsalted butter
    • 1 Tbs. granulated sugar
    • 1 oz. (2 Tbs.) melted unsalted butter
    • 1 Tbs. fresh lemon juice combined with ¼ cup ice-cold water
    • 1/8 tsp. ground allspice

In a large bowl, stir the flour, cornmeal, sugar, lemon zest, and salt. Using a pastry blender or two knives, begin to cut the butter into the flour. While the butter is still in large pieces, add the shortening to the bowl and continue to cut the fat into the flour until most pieces are the size...

View full recipe at Fine Cooking

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