Black & Blueberry Pie with Lemon-Cornmeal Crust

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

Ingredients

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

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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