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Blueberry Pie with Cornmeal Crust and Lemon Cream Recipe

Blueberry Pie with Cornmeal Crust and Lemon Cream Recipe

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Blueberry Pie with Cornmeal Crust and Lemon Cream

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Ingredients

Count

Nutrition

390

Calories

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Ingredients:

Serving

2 1/2 cups all purpose flour
1/4 cup cornmeal ( preferably stone-ground , medium grind)
3 tbsp sugar
3/4 tsp salt
1/2 cup plus 6 tbsp (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 tbsp (or more) ice water
5 cups fresh blueberries (about 27 oz)
3/4 cup sugar
1/4 cup cornstarch
1 tbsp fresh lemon juice
1 tbsp water
milk (for brushing )
1 1/2 tbsp raw sugar
lemon cream

Directions:

For crust: 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. 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.
For filling: 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.
Preheat oven to 400°F. Place rimmed baking sheet in bottom of oven. Roll out 1 dough disk between 2 sheets of generously floured parchment paper to 12-inch round. 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.
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. 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.
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. Cut into wedges and serve with Lemon Cream.
*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	389.51 Kcal (1631 kJ)
Calories from fat	108.32 Kcal
		% Daily Value*
Total Fat	12.04g	19%
Cholesterol	30.65mg	10%
Sodium	227.86mg	9%
Potassium	144.39mg	3%
Total Carbs	65.47g	22%
Sugars	25g	100%
Dietary Fiber	3.4g	14%
Protein	5.43g	11%
Vitamin C	10.1mg	17%
Vitamin A	0.1mg	5%
Iron	0.6mg	3%
Calcium	25.1mg	3%

Amount Per 100 g
Calories	215.16 Kcal (901 kJ)
Calories from fat	59.83 Kcal
		% Daily Value*
Total Fat	6.65g	19%
Cholesterol	16.93mg	10%
Sodium	125.87mg	9%
Potassium	79.76mg	3%
Total Carbs	36.16g	22%
Sugars	13.81g	100%
Dietary Fiber	1.88g	14%
Protein	3g	11%
Vitamin C	5.6mg	17%
Vitamin A	0.1mg	5%
Iron	0.3mg	3%
Calcium	13.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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