Black & Blueberry Pie with Lemon-Cornmeal Crust

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

Ingredients

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