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 Tbs. fresh lemon juice combined with ¼ cup ice-cold water
  • 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
  • 1 tsp. table salt
  • 1/8 tsp. table salt
  • + 10 more ingredients
    • ½ oz. (1 Tbs.) cold unsalted butter
    • 1/3 cup fine yellow cornmeal
    • 1/8 tsp. ground cinnamon
    • 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
    • 2 oz. (4 Tbs.) cold vegetable shortening
    • 1/3 cup cornstarch
    • 6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces
    • 2/3 cup plus 1 Tbs. granulated sugar
    • 2 tsp. finely grated lemon zest

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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