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Blueberry Pie with Cornmeal Crust and Lemon Cream


Blueberry Pie with Cornmeal Crust and Lemon Cream Recipe

Ingredients:
  • 2 1/2 cups all purpose flour
  • 1/4 cup cornmeal (preferably stone-ground, medium grind)
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/2 cup plus 6 tablespoons (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 tablespoons (or more) ice water
  • 5 cups fresh blueberries (about 27 ounces)
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • Milk (for brushing)
  • 1 1/2 tablespoon raw sugar
  • Lemon Cream
Directions:
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