Black & Blueberry Pie with Lemon-Cornmeal Crust

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

Ingredients

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