Beautiful blueberry pie with unique cornmeal made crust serve over with sweet fruity lemon cream.
Ingredients
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[title] => cornmeal, yellow, whole grain, medium grind
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[quantity] => 0.25
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[title_custom] => cornmeal (preferably stone-ground, medium grind)
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[title] => butter, unsalted
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[title_custom] => plus 6 tablespoons (1 3/4 sticks total) chilled unsalted butter
[componentid] => 1
[method] => cut into 1/2-inch cubes
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[title] => shortening, vegetable, sticks
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[quantity] => 0.25
[measure] => cup
[title_custom] => nonhydrogenated solid vegetable shortening
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[method] => frozen, cut into 1/2-inch pieces
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[title] => water, tap
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[ingredientuuid] => 6f22e95a-1d0d-6194-ed54-c666dfff06f9
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[measure] => tablespoons
[title_custom] => (or more) ice water
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[title] => blueberries, fresh
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[ingredientuuid] => d06e40f6-7c91-5054-0921-a51019e7f554
[quantity] => 5.00
[measure] => cups
[title_custom] => fresh blueberries (about 27 ounces)
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[method] =>
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[title_custom] => raw sugar
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[title] => cornstarch
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[26b9a114-cf25-b8d4-85f3-7257e3b9f452] => Array
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[title] => juice, lemon, fresh
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[quantity] => 0.00
[measure] => each
[title_custom] => Lemon Cream
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[method] => (see recipe)
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[title] => water, tap
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[1ebb8d80-bfa4-04d4-3d0a-7eee5cbe80f3] => Array
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[title] => milk, whole, 3.5%, homogenized, w/add vit d
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Crust
-
2 1/2 cups all purpose flour
-
1/4 cup cornmeal (preferably stone-ground, medium grind)
-
3 tablespoons sugar
-
3/4 tsp salt
-
1/2 cup plus 6 tablespoons (1 3/4 sticks total) chilled unsalted butter cut into 1/2-inch cubes
-
1/4 cup nonhydrogenated solid vegetable shortening frozen, cut into 1/2-inch pieces
-
4 tablespoons (or more) ice water
Filling
-
5 cups fresh blueberries (about 27 ounces)
-
1 1/2 tablespoons raw sugar
-
1/4 cup cornstarch
-
Lemon Cream (see recipe)
-
1 tbsp water
-
Milk (for brushing)
Recipe Method
CRUST
1. Blend flour, cornmeal, sugar, and salt in processor. Add butter and shortening; using on/off turns, blend until mixture resembles coarse meal.
2. Add 4 tablespoons ice water; blend just until moist clumps begin to form, adding more ice water by teaspoonfuls if dough is dry.
3. Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap disks separately in plastic and chill at least 1 hour. DO AHEAD Can be made 1 day ahead.
4. Keep chilled. Soften dough 10 minutes at room temperature before rolling out.
FILLING
1. Combine blueberries, sugar, cornstarch, lemon juice, and 1 tablespoon water in large bowl; toss to blend. Let stand at room temperature until juices begin to form, about 30 minutes.
2. Preheat oven to 400 degrees Fahrenheit. Place rimmed baking sheet in bottom of oven. Roll out 1 dough disk between 2 sheets of generously floured parchment sheet to 12-inch round.
3. Peel off top parchment sheet; invert dough into 9-inch-diameter glass pie dish. Carefully peel off second parchment sheet. Gently press dough into pie dish, pressing any cracks together as needed to seal and leaving dough overhang. Spoon filling into pie crust.
4. Roll out second dough disk between 2 sheets of generously floured parchment paper to 12-inch round. Peel off top parchment sheet. Carefully and evenly invert dough atop filling. Peel off second parchment sheet.
5. Trim overhang of both crusts to 1 inch. Fold overhang under and press to seal. Crimp edges decoratively. Cut five 2-inch-long slits in top crust of pie to allow steam to escape during baking. Lightly brush top crust (not edges) with milk. Sprinkle with raw sugar.
6. Bake pie 15 minutes. Reduce oven temperature to 350 degrees Fahrenheit and continue baking until crust is golden brown and filling is bubbling thickly through slits, about 1 hour 15 minutes.
7. Cool pie completely on rack. Cut into wedges and serve with Lemon Cream.
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