Black & Blueberry Pie with Lemon-Cornmeal Crust

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

Ingredients

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

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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