Black & Blueberry Pie with Lemon-cornmeal Crust


Blackberries paired with blueberries make a classic American pie, but I go easy on the blackberries; their more assertive flavor and seedy texture can easily overwhelm the blueberries.

What you will need

9 oz. (2 cups) unbleached all-purpose flour; more as needed

1/3 cup fine yellow cornmeal

1 Tbs. granulated sugar

2 tsp. finely grated lemon zest

1 tsp. table salt

6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces

2 oz. (4 Tbs.) cold vegetable shortening

1 Tbs. fresh lemon juice combined with 1/4 cup ice-cold water

2/3 cup plus 1 Tbs. granulated sugar

1/3 cup cornstarch

1/8 tsp. ground allspice

1/8 tsp. ground cinnamon

1/8 tsp. table salt

5 cups room-temperature blueberries (1 lb., 10 oz.), washed and drained on paper towels

2 cups room-temperature blackberries (10-1/2 oz.), washed and drained on paper towels

1/2 oz. (1 Tbs.) cold unsalted butter

1 oz. (2 Tbs.) melted unsalted butter


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