Blueberry Pie with Cornmeal Crust and Lemon Cream

Name: Blueberry Pie with Cornmeal Crust and Lemon Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 591 milliliters all purpose flour; 765 grams cups fresh blueberries (about; 59 milliliters cornmeal (preferably stone-ground, medium grind); 59 milliliters cornstarch; 4 Tbsps (or more) ice water; 8 servings Lemon Cream; 1 Tbsp fresh lemon juice; 8 servings Milk (for brushing); 2 Tbsps raw sugar; 1 teaspoons salt; 59 milliliters nonhydrogenated solid vegetable shortening, frozen, cut into 1/2-inch pieces; 177 milliliters sugar; 118 milliliters (1 3/4 sticks total) chilled unsalted butter, cut into 1/2-inch cubes; 1 Tbsp water

You can never have too many dessert recipes, so give Blueberry Pie with Cornmeal Crust and Lemon Cream a try. One portion of this dish contains approximately 13g of protein, 27g of fat, and a total of 622 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up lemon juice, ice water, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Blend flour, cornmeal, sugar, and salt in processor.

Ingredients you will need

Cornmeal

All Purpose Flour

Sugar

Salt

Add butter and shortening; using on/off turns, blend until mixture resembles coarse meal.

Ingredients you will need

Shortening

Butter

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. 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. Keep chilled. Soften dough 10 minutes at room temperature before rolling out.

Ingredients you will need

Water

Dough

Wrap

Combine blueberries, sugar, cornstarch, lemon juice, and 1 tablespoon water in large bowl; toss to blend.

Ingredients you will need

Blueberries

Lemon Juice

Corn Starch

Sugar

Water

Equipment you will use

Bowl

Let stand at room temperature until juices begin to form, about 30 minutes.

Preheat oven to 400°F.

Equipment you will use

Oven

Place rimmed baking sheet in bottom of oven.

Equipment you will use

Baking Sheet

Oven

Roll out 1 dough disk between 2 sheets of generously floured parchment paper to 12-inch round. Peel off top parchment sheet; invert doughinto 9-inch-diameter glass pie dish. Carefully peel off second parchment sheet. Gentlypress dough into pie dish, pressing any cracks together as needed to seal and leaving dough overhang. Spoon filling into pie crust.

Ingredients you will need

Pie Crust

Dough

Roll

Equipment you will use

Baking Paper

Pie Form

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. Trim overhang of both crusts to 1 inch. Fold overhang under and press to seal. Crimp edges decoratively.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper

Cut five 2-inch-long slits in top crust of pie to allow steam to escapeduring baking. Lightly brush top crust (not edges) with milk.

Ingredients you will need

Crust

Milk

Sprinkle with raw sugar.

Ingredients you will need

Raw Sugar

Bake pie 15 minutes. Reduce oven temperature to 350°F and continue baking until crust is golden brown and filling is bubbling thickly through slits, about 1 hour 15 minutes. Cool pie completely on rack.

Ingredients you will need

Crust

Equipment you will use

Oven

Cut into wedges and serve with Lemon Cream.

Ingredients you will need

Cream