Black & Blueberry Pie with Lemon-Cornmeal Crust

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

Ingredients

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

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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