Blueberry Pie With Cornmeal Crust And Lemon Cream
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour3 cup
Sugar3 tsp
Salt1 cup
Cornstarch1 tbsp
Lemon Juice (fresh)1 tbsp
Water1.5 tbsps
Raw Sugar (*)Directions:
1
For crust: Blend flour, cornmeal, sugar, and salt in processor
2
Add butter and shortening; using on/off turns, blend until mixture resembles coarse meal
3
Add 4 tablespoons ice water; blend just until moist clumps begin to form, adding more ice water by teaspoonfuls if dough is dry
4
Gather dough into ball
5
Divide dough in half; flatten each half into disk
6
Wrap disks separately in plastic and chill at least 1 hour
7
DO AHEAD: Can be made 1 day ahead
8
Keep chilled
9
Soften dough 10 minutes at room temperature before rolling out
10
Blend flour, cornmeal, sugar, and salt in processor
11
Add butter and shortening; using on/off turns, blend until mixture resembles coarse meal
12
Add 4 tablespoons ice water; blend just until moist clumps begin to form, adding more ice water by teaspoonfuls if dough is dry
13
Gather dough into ball
14
Divide dough in half; flatten each half into disk
15
Wrap disks separately in plastic and chill at least 1 hour
16
DO AHEAD: Can be made 1 day ahead
17
Keep chilled
18
Soften dough 10 minutes at room temperature before rolling out
19
For filling: Combine blueberries, sugar, cornstarch, lemon juice, and 1 tablespoon water in large bowl; toss to blend
20
Let stand at room temperature until juices begin to form, about 30 minutes
21
Combine blueberries, sugar, cornstarch, lemon juice, and 1 tablespoon water in large bowl; toss to blend
22
Let stand at room temperature until juices begin to form, about 30 minutes
23
Preheat oven to 400°F
24
Place rimmed baking sheet in bottom of oven
25
Roll out 1 dough disk between 2 sheets of generously floured parchment paper to 12-inch round
26
Peel off top parchment sheet; invert dough into 9-inch-diameter glass pie dish
27
Carefully peel off second parchment sheet
28
Gently press dough into pie dish, pressing any cracks together as needed to seal and leaving dough overhang
29
Spoon filling into pie crust
30
Roll out second dough disk between 2 sheets of generously floured parchment paper to 12-inch round
31
Peel off top parchment sheet
32
Carefully and evenly invert dough atop filling
33
Peel off second parchment sheet
34
Trim overhang of both crusts to 1 inch
35
Fold overhang under and press to seal
36
Crimp edges decoratively
37
Cut five 2-inch-long slits in top crust of pie to allow steam to escape during baking
38
Lightly brush top crust (not edges) with milk
39
Sprinkle with raw sugar
40
Bake pie 15 minutes
41
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
42
Cool pie completely on rack
43
Cut into wedges and serve with Lemon Cream
44
Preheat oven to 400°F
45
Place rimmed baking sheet in bottom of oven
46
Roll out 1 dough disk between 2 sheets of generously floured parchment paper to 12-inch round
47
Peel off top parchment sheet; invert dough into 9-inch-diameter glass pie dish
48
Carefully peel off second parchment sheet
49
Gently press dough into pie dish, pressing any cracks together as needed to seal and leaving dough overhang
50
Spoon filling into pie crust
51
Roll out second dough disk between 2 sheets of generously floured parchment paper to 12-inch round
52
Peel off top parchment sheet
53
Carefully and evenly invert dough atop filling
54
Peel off second parchment sheet
55
Trim overhang of both crusts to 1 inch
56
Fold overhang under and press to seal
57
Crimp edges decoratively
58
Cut five 2-inch-long slits in top crust of pie to allow steam to escape during baking
59
Lightly brush top crust (not edges) with milk
60
Sprinkle with raw sugar
61
Bake pie 15 minutes
62
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
63
Cool pie completely on rack
64
Cut into wedges and serve with Lemon Cream
65
*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores
66
*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores