BLUEBERRY PIE WITH A CORNMEAL CRUST

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Blueberry Pie With a Cornmeal Crust image

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

290 grams all-purpose flour (about 2 1/2 cups), more for rolling out dough
35 grams cornmeal (about 1/4 cup)
35 grams sugar (about 3 tablespoons)
2 grams salt (about 1/2 teaspoon)
12 tablespoons butter, unsalted, chilled, cut into small cubes
1/4 cup vegetable shortening, chilled, cut into small pieces
135 grams granulated sugar (about 3/4 cup)
30 grams cornstarch (about 1/4 cup)
1/8 teaspoon salt
1 lemon, zested and juiced
6 cups fresh blueberries (about 3 pints)
2 tablespoons milk
1 tablespoon Demerara or raw sugar

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.

Okolie Onyeka
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This pie is a delightful treat. The cornmeal crust is a nice change of pace from the usual flour crust, and the blueberry filling is bursting with flavor. I highly recommend this recipe to anyone who loves a good pie.


Dan Giesbrecht
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I'm not a big fan of pie, but this blueberry pie with a cornmeal crust is an exception. The crust is so flaky and delicious, and the blueberry filling is the perfect balance of sweet and tart. I could eat this pie every day.


tandeo simukonda
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This pie is a real showstopper. The cornmeal crust is so beautiful, and the blueberry filling is a gorgeous deep purple color. It's a perfect pie for any special occasion.


Joe McKenna
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I made this pie for a special occasion, and it was a huge success. Everyone loved the unique flavor of the cornmeal crust, and the blueberries were so fresh and juicy. I highly recommend this recipe.


Lawrence Wanjala
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This is the best blueberry pie I've ever had. The cornmeal crust is so flaky and delicious, and the blueberry filling is perfectly sweet and tart. I'll definitely be making this pie again and again.


Diego Vickers
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I love this pie! The cornmeal crust is so unique and flavorful, and the blueberry filling is the perfect balance of sweet and tart. I've made this pie several times now, and it's always a hit.


Zyeshauwne Feazell
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This pie is a work of art! The cornmeal crust is so intricate and beautiful, and the blueberry filling is a gorgeous deep purple color. It's almost too pretty to eat, but it tastes even better than it looks.


Pankaj Kumar
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I was a bit hesitant to try this recipe because I'm not a fan of cornmeal, but I'm so glad I did! The cornmeal crust was surprisingly delicious, and it paired perfectly with the blueberry filling. This pie is now one of my new favorites.


rehenaakta eva
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This pie is absolutely delicious! The cornmeal crust is so flaky and flavorful, and the blueberry filling is the perfect balance of tart and sweet. I highly recommend this recipe to anyone who loves a good pie.


Koustav Ghosh
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I made this pie for a potluck, and it was a huge hit! Everyone loved the unique flavor of the cornmeal crust, and the blueberries were the perfect filling. I'll definitely be making this pie again for future gatherings.


shairley sarkar
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This pie is the perfect summer dessert. The blueberries are so fresh and juicy, and the cornmeal crust is a nice change of pace from the usual flour crust. I also love that this recipe doesn't require any special equipment, so it's easy to make at ho


Ezna Sajid
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I love this pie! The cornmeal crust is so unique and flavorful, and the blueberry filling is the perfect balance of sweet and tart. I've made this pie several times now, and it's always a hit.


Jakera Shahnaz
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This pie is a work of art! The cornmeal crust is so intricate and beautiful, and the blueberry filling is a gorgeous deep purple color. It's almost too pretty to eat, but it tastes even better than it looks.


Case 143
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I was a bit hesitant to try this recipe because I'm not a fan of cornmeal, but I'm so glad I did! The cornmeal crust was surprisingly delicious, and it paired perfectly with the blueberry filling. This pie is now one of my new favorites.


Jazmynn Washington
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This pie is absolutely delicious! The cornmeal crust is so flaky and flavorful, and the blueberry filling is the perfect balance of tart and sweet. I highly recommend this recipe to anyone who loves a good pie.


Tania Bnga
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I made this pie for a potluck, and it was a huge success! Everyone loved the unique flavor of the cornmeal crust, and the blueberries were the perfect filling. I'll definitely be making this pie again for future gatherings.


Drew Welch
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This pie is the perfect summer dessert. The blueberries are so fresh and flavorful, and the cornmeal crust is a nice change of pace from the usual flour crust. I also love that this recipe doesn't require any special equipment, so it's easy to make a


Riptide Reaper Backup
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I've never made a pie before, but this recipe was so easy to follow. The cornmeal crust was a bit tricky to work with, but it turned out so flaky and delicious. And the blueberry filling was amazing! I'll definitely be making this pie again.


Sodrat Kodaolu
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This pie was a hit! The cornmeal crust was a delightful twist on a classic, and the blueberries were perfectly tart and juicy. I'll definitely be making this again.