Black & Blueberry Pie with Lemon-Cornmeal Crust

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

Ingredients

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

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