BLUEBERRY PIE WITH A CORNMEAL CRUST
This recipe came to The Times from Diana Scott-Sho of the Luscious Little Dessert Company in Yonkers. A picture of this pie prompted many an email from readers asking where they could get the recipe. What sets this pie apart from the usual summer berry is twofold. First, there's the nubby cornmeal crust, nearly as sweet as a cookie but still flaky. Second, there is the blueberry syrup drizzled on the top. This was a genius move on Ms. Scott-Sho's part. Rather than just letting the overflowing sugary juice fossilize on the baking sheet, she spoons it while still bubbling hot over the top of the pie. Not only does this make cleanup slightly easier, it adds a completely different textural experience. You get the jammy, juicy fruit, the crisp crust and then the syrup, which thickens into something akin to soft fruit leather, and far tastier.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h
Yield One 9-inch pie
Number Of Ingredients 13
Steps:
- Make the crust: blend flour, cornmeal, sugar and salt in a food processor. Add butter and shortening, then pulse until mixture resembles coarse meal. Add 4 tablespoons ice water and blend until dough forms a ball, adding more ice water, a half-tablespoon at a time (up to 2 additional tablespoons), if dough is dry. Divide dough in half, flatten into two round disks, wrap in plastic and chill at least 1 hour.
- Meanwhile, in a large bowl, make the filling: whisk together sugar, cornstarch, salt and lemon zest. Fold in 4 cups blueberries, lemon juice and 1 tablespoon water. Let stand at room temperature about 45 minutes until juices form. Gently fold in the remaining 2 cups blueberries.
- Heat oven to 400 degrees. On a floured surface, roll out one dough round. Transfer rolled-out dough to a 9-inch pie pan and fill with blueberry mixture. Roll out the second dough round, then use it to cover the pie, decoratively crimping together dough edges to seal. Score top crust with a knife so pie can vent. Brush with milk and sprinkle with Demerara sugar.
- Place pie pan on a rimmed cookie sheet and bake for 25 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and filling is bubbling, about 35 minutes more. Spoon any escaped juices onto pie. Transfer to a rack and cool completely before serving.
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Andradaa Bazavan
[email protected]I tried this recipe and it was a disaster. The crust was too dry and the blueberries were too tart.
Etsham Abbasi
[email protected]This pie looks delicious, but I'm allergic to blueberries.
Nasiam Mds
[email protected]I'm not sure about the cornmeal crust. I've never had it before.
A L E X GAMMER
[email protected]This recipe seems a bit complicated, but I'm sure it's worth it.
Taha Anwar
[email protected]I'm definitely going to make this pie for my next dinner party.
saadudeen dembo
[email protected]This pie looks amazing! I can't wait to try it.
Green T.
[email protected]I was hesitant to try this recipe because I'm not a big fan of cornmeal, but I'm so glad I did! The cornmeal crust was surprisingly delicious and the blueberry filling was perfect.
Gary David Keuhner
[email protected]This pie is a must-try for any blueberry lover. The cornmeal crust adds a unique and delicious twist to the classic recipe.
Anthony Howell
[email protected]I'm not a huge fan of blueberry pie, but this recipe changed my mind. The cornmeal crust was so good, I could have eaten it plain!
Daniel Montlonye
[email protected]This pie was easy to make and turned out perfect! The cornmeal crust was crispy and the blueberries were bursting with flavor.
Rui Dante
[email protected]I've never tried a cornmeal crust before, but it was a game-changer! It added a wonderful texture and flavor to the pie.
Andru Leeis
[email protected]This blueberry pie with a cornmeal crust was an absolute delight! The combination of the sweet blueberries and the buttery, flaky crust was simply divine.