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

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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