Black & Blueberry Pie with Lemon-Cornmeal Crust

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network