Blueberry Pie With Cornmeal Crust And Lemon Cream Food

BLUEBERRY CORNMEAL SHORTBREAD TART

Steps:

• Heat oven to 350 degrees.
• Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners' sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
• Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
• Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.
• Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
• Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
• Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).

BLUEBERRY PIE WITH A CORNMEAL CRUST

Steps:

• Make the crust: blend flour, cornmeal, sugar and salt in a food processor. Add butter and shortening, then pulse until mixture resembles coarse meal. Add 4 tablespoons ice water and blend until dough forms a ball, adding more ice water, a half-tablespoon at a time (up to 2 additional tablespoons), if dough is dry. Divide dough in half, flatten into two round disks, wrap in plastic and chill at least 1 hour.
• Meanwhile, in a large bowl, make the filling: whisk together sugar, cornstarch, salt and lemon zest. Fold in 4 cups blueberries, lemon juice and 1 tablespoon water. Let stand at room temperature about 45 minutes until juices form. Gently fold in the remaining 2 cups blueberries.
• Heat oven to 400 degrees. On a floured surface, roll out one dough round. Transfer rolled-out dough to a 9-inch pie pan and fill with blueberry mixture. Roll out the second dough round, then use it to cover the pie, decoratively crimping together dough edges to seal. Score top crust with a knife so pie can vent. Brush with milk and sprinkle with Demerara sugar.
• Place pie pan on a rimmed cookie sheet and bake for 25 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and filling is bubbling, about 35 minutes more. Spoon any escaped juices onto pie. Transfer to a rack and cool completely before serving.

GLUTEN-FREE BLUEBERRY PIE WITH CORNMEAL CRUST

Steps:

• In food processor, place flours, cornmeal, 2 tablespoons sugar, the xanthan gum, 1/2 teaspoon salt and the pumpkin pie spice. Cover; pulse, using quick on-and-off motions, until blended. Add 1/2 cup butter and the shortening. Cover; pulse until coarse crumbs form, about 5 seconds. Add water; pulse just until dough comes together. Divide dough in half; flatten each into a disk. Wrap in plastic wrap; refrigerate until firm.
• In large bowl, toss blueberries, 1/2 cup sugar, the cornstarch, preserves, 1/4 cup butter, lemon peel, lemon juice and 1/8 teaspoon salt; set aside.
• Line cookie sheet with foil; place on lower oven rack to catch any drips. Heat oven to 375°F. Unwrap 1 dough disk (keep remaining dough refrigerated until ready to use). Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; replace paper and turn round over. Peel off parchment paper from second side of dough and discard.
• Place upside-down 9-inch glass pie plate on dough round. Turn plate with dough over; remove parchment paper and discard. Pat dough into plate, pressing together any cracks or tears. In small bowl, beat egg white. Brush over dough. Spoon filling into crust-lined plate.
• Unwrap second dough disk. Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; invert dough onto filling. Peel off parchment paper from second side of dough and discard. Using sharp knife, trim crusts even with edge of plate; crimp edge with fork to seal. Cut vents in top crust. In small bowl, beat egg yolk and milk. Brush over dough. Sprinkle with 1 tablespoon sugar.
• Bake 1 hour to 1 hour 10 minutes or until crust is golden and filling is bubbly. Cool completely on cooling rack, about 2 hours.

BLUEBERRY-LEMON PIE WITH A BUTTER CRUST

Steps:

• For the flaky butter pie crust: Mix the flour and salt in a large bowl. Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of fat to flatten them.
• Stir the vinegar and 5 tablespoons ice water together in a bowl. Add the liquid to the flour mixture and stir with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.
• Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
• Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften. Preheat the oven to 375 degrees F.
• For the blueberry filling: In a bowl, toss the blueberries with the sugar, cornstarch and lemon zest and juice and mix until combined.
• Dust a worktop and rolling pin with flour. Roll out one dough disk a little less than 1¿4 inch thick, about 14 inches in diameter. Fold the dough in half and transfer it to a 9- or 10-inch pie plate. Unfold. Press the dough into the corners, leaving the overhang for now. Refrigerate the first crust while you roll out the second disk of dough.
• Remove the bottom crust from the refrigerator and fill it with the berry mixture. Tuck the pats of cold butter beneath the top layer of berries. Top with the second piece of dough, and trim both to a 1/2-inch overhang around the pie. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish, holding the pie. Cut a hole in the center of the pie, as well as some decorative vents.
• Brush the top of the pie with cream and dust it with sugar. Bake for 20 minutes. Reduce the temperature to 350 degrees F and bake for another 20 minutes. Cover the edges of the pie with foil and continue to bake until the center juices bubble and thicken, 25 to 35 minutes more.
• Let the pie cool until it is just warm to the touch before slicing and serving. Top with ice cream.

LEMON BLUEBERRY CREAM PIE

Steps:

• Preheat oven to 375 degrees F. In a small bowl combine graham cracker crumbs and sugar and mix well. Add melted butter and mix until it is well blended. Press into a 9 inch pie pan and bake at 375 degrees F for 7 minutes. Cool completely.
• In a medium saucepan combine blueberries, water, sugar, cornstarch and lemon juice. Over medium heat, bring to a boil stirring constantly. Cook until thickened. This usually takes about 5 to 7 minutes. Cool completely.
• In a small mixing bowl, beat whipping cream stiff peaks form. Add softened cream cheese and sugar and beat until smooth. Beat in lemon zest and lemon juice.
• Pour cream cheese filling into cooled crust and spread evenly. Spoon cooled blueberry sauce over the top. You can garnish with lemon curls or lemon zest. Chill for 2 hours before serving.

BLUEBERRY PIE WITH A LEMON PASTRY CRUST

Steps:

• For Filling:
• In a large bowl combine sugar, flour, salt, cinnamon, lemon juice, grated peel, and blueberries and set aside.
• For Pastry Crust:.
• Sift together flour and salt; blend in lemon zest.
• Cut in shortening until pieces are the size of small peas.
• Mix together 4 tablespoons of the water and the lemon juice.
• Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together.
• Roll out half of the pastry and line a 9-inch pie pan and trim edges.
• Pour blueberry mixture into pie crust.
• Roll out remaining pastry to about 1/8 inch thick.
• Cover pie with crust, trim, turn edge under and crimp.
• Cut a few vents in top of crust to allow steam to escape.
• Bake at 425° for 40 minutes, or until crust is nicely browned.

CLASSIC DOUBLE CRUST BLUEBERRY PIE

Steps:

• Heat the oven to 425 F.

BLACKBERRY-BLUEBERRY TART W/CORNMEAL CRUST

Steps:

• Preheat the oven to 350 degrees Farenheit.
• To make the crust: In a medium bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside. In a medium bowl, mix the butter and 1/2 cup sugar together until smooth. Incorporate the eggs and extracts and beat until combined. Gradually cream together with the flour mixture and mix until the dough comes together. Separate 1/3 of the dough and set aside.
• Butter a 9 inch pan and press the remaining dough into the pan evenly. Roll and cut the separated dough and set aside. Freeze all of the dugh for approx 30 minutes until firm.
• Meanwhile, to make the filling: In a medium bowl, mix togetherthe vinegar, cornstarch, and sugar and add in the berries. Stir until the berries are fully coated and set aside until needed.
• Assembling/making the Pie: Pour the filling evenly into the chilled pie crust and top with the rolled out dough. Sprinkle lightly with granulated sugar and turn the oven up to 375. Place the pie on the middle rack and bake at 375 for 25 minutes, until the crust is golden. Serve cold and refridgerate for up to a week.