Over the weekend I made a blueberry pie. There are few things more satisfying than making a pie completely from scratch. The pie featured fresh blueberries we picked ourselves. The crust also has 1/4 cup cornmeal in it, and blueberry and cornmeal together is a delicious combo. It got RAVE reviews from the recipients.
The pie was even more special because we picked the blueberries ourselves last weekend from The Blue Berry Patch in Murfreesboro. It was so fun! It took about an hour to pick 9 pounds of blueberries. Very sweet place about 45 minutes from Nashville.
I picked blueberries in Nashville one other time with my friend Audrey. You can read my post on The Blueberries on the Buffalo farm here. It was a little further away otherwise we would have gone there.
I mean these things were so good I could have eaten them right off the bush. Which I did a few times.
I call this one city meets country.
The pie-making process is just so pretty.
I was so pleased with myself when it came out of the oven I decided to parade it around the house a bit.
And poof it was gone! It would have been even better with vanilla – or better yet lemon – ice cream.
The recipe comes from – where else – Epicurious. Blueberry Pie with Cornmeal Crust. It also includes a link to a Lemon Cream recipe that I didn’t end up making, but it gets rave reviews so I probably will next time.
Heavenly Blueberry Pie with Cornmeal Crust
Yield: 8 slices
This pie rules! The cornmeal crust can easily be made a day in advance and stored in the refrigerator. Serve it with vanilla ice cream.
2 1/2 cups all purpose flour
1/4 cup cornmeal
3 tablespoons sugar
3/4 teaspoon salt
1 cup plus 2 tablespoons (2 sticks plus two tablespoons total) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water
5 cups fresh blueberries
3/4 cup sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1 tablespoon water
For the crust:
Combine the flour, cornmeal, sugar, and salt in a food processor. Pulse to combine. Add butter and pulse until it resembles coarse meal. Add 4 to five tablespoons of ice water and blend until it starts to clump up. Add more water if necessary (I added 2 to 3). Pinch pieces with your fingers until it starts to stick together like dough. Turn dough out onto the counter and roll into a ball. Divide in half with a knife and flatten each half into a disk. Wrap in plastic and chill at least one hour in the fridge or as long as a day. Keep the dough chilled and bring out 10 minutes before you want to roll. It will appear hard but start working it with the rolling pin and it'll flatten right out.
Mix the blueberries, sugar, cornstarch, lemon juice, and 1 tablespoon water in large bowl and combine with a spoon. Let this mixture stand at room temperature for 30 minutes or so to let the juices start to leak out.
Preheat oven to 400 degrees. Prepare the pie dish by placing it on a rimmed baking sheet lined with foil.
Roll the first disk of dough on a lightly floured piece of parchment. Once the dough is large enough to fit in a 9-inch pie pan with some hanging over, invert it into the dish then carefully peel off the parchment. dough into 9-inch-diameter glass pie dish. Carefully peel off second parchment sheet. Gently push the dough down so if neatly fills the pie dish, then spoon in the filling.
Do the same with the second disk of dough, then flip it onto the pie and remove the parchment. Trip what hangs over too far then press to seal. Somehow, decoratively make the crust. I never do this well. Make sure you cut slits into the top to let the steam escape.
Bake pie for 15 minutes, then turn it down to 350 degrees and keep cooking for another 1 hour and 15 minutes until the blueberries are bubbling thickly through the slits and the crust is golden brown. Cover crust with foil if the crust gets too brown.