Blueberries and blueberry pies may be the perfect summer foods. The sweetness brought out by baking blueberries goes a long way toward making this a delicious dessert, and fresh blueberries are available most places in the U.S. during the warmer months. These pies don’t lose much from a lack of access to fresh blueberries if you want to make this later in the year, according to Epicurious, but try to cook one at least once with fresh blueberries – you won’t be disappointed. The recipe here is adapted from the New York Times’ cooking section. It features a cornmeal crust over the top of the pie, giving it a delicious, cookie-like texture.
- 2 1/2 cups of all-purpose flour, plus additional to roll out dough
- 1/4 cup cornmeal
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 12 tablespoons unsalted, chilled butter cut into cubes
- 1/4 cup vegetable shortening chilled, cut into small pieces
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1 zested and juiced lemon
- 6 cups fresh blueberries
- 2 tablespoons milk
- 1 tablespoon raw sugar
First, you’ll need to make the crust. Blend the listed flour, cornmeal, salt and sugar in a food processor and then add butter and shortening. Then you’re going to use the “pulse” feature until the mixture feels like coarse and mealy. Then, add 4 tablespoons of ice water and blend it until the dough forms a ball, adding more ice water a half-teaspoon at a time whenever the dough becomes dry. Divide the dough in half, flatten it into round disks, wrap it in plastic and store it in your fridge for an hour.
While that chills, whisk your lemon zest, salt, cornstarch and sugar in a large bowl, then add 4 cups of blueberries, lemon juice and a tablespoon of water. Let that stand at room temperature for 45 minutes and juices will form. Then fold in your remaining 2 cups of blueberries.
Heat your oven to 400 degrees Fahrenheit. On a floured surface, roll out a dough round, and transfer the rolled dough to a 9-inch pie pan, then plop your blueberry mixture on top of it. Roll out the second dough, and then cover the pie with it. You can use your fingers or a crimper to seal the edges of the pie. You’ll want to make small incisions on the top of the crust to let it vent.
Finally, place the pie pan on a cookie sheet and bake for 25 minutes, then reduce the temperature to 350 and cook for an additional 35 minutes. Let it cool and then serve.