Black & Blueberry Pie with Lemon-Cornmeal Crust

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

Ingredients

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

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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