Black & Blueberry Pie with Lemon-Cornmeal Crust

Ingredients

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

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