Blueberry Pie with Cornmeal Crust and Lemon Cream

Blueberry Pie with Cornmeal Crust and Lemon Cream
Photo by Martha Rich

Ingredients

  • ¼ cup nonhydrogenated solid vegetable shortening
  • 4 tablespoons water
  • ¾ teaspoon salt
  • 3 tablespoons sugar
  • ¾ cup sugar
  • 2 ½ cups all purpose flour
  • 1 ½ tablespoons raw sugar
  • + 8 more ingredients
    • Milk
    • 5 cups fresh blueberries
    • ¼ cup cornstarch
    • 1 tablespoon water
    • 1 tablespoon fresh lemon juice
    • 14 tablespoons unsalted butter
    • ¼ cup cornmeal (preferably stone-ground, medium grind)
    • Lemon Cream

Blend flour, cornmeal, sugar, and salt in processor. Add butter and shortening; using on/off turns, blend until mixture resembles coarse meal. Add 4 tablespoons ice water; blend just until moist clumps begin to form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. D...

View full recipe at Epicurious

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