Blueberry Pie with Cornmeal Crust recipe from My Kitchen Magazine


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


For directions on how to make blueberry pie, visit My Kitchen Magazine!

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