It wouldn’t be summer without blueberries and Molly takes our favorite summer fruit to another level in this simple pie with a cornmeal crust – a cornmeal crust that’s been woven into a pretty lattice and topped with sugar. Happy Independence Day, and happy summer! -Maggie
Blueberries hold a very special place in my heart, not only because I find them so delicious, but because they invoke memories of childhood summers spent blueberry picking on Cape Cod. Black and white photos of my brother and I picking (read: eating) blueberries still decorate my parent’s walls. We always embarked on this particular activity with our best family friends from Pennsylvania. Of course, this makes the memories all the sweeter! To this day, when they come up for a couple of weeks each summer, these trips are inevitably recounted and reminisced.
But I don’t need any extra incentive when it comes to blueberries. They are, without a doubt, one of my all time favorite foods. When I eat blueberries I don’t want just a handful, I want the whole pint. Oftentimes, I will sit down on the couch and do just that. Thank goodness they just happen to be one of the healthiest foods you can eat (a superfood, no less!)
When blueberries are in season, they take over the farmer’s markets and happily, they are at their most affordable. So to me, of course, this means it’s time to stock up! When I inevitably can’t eat the whole 6 pints that I’ve purchased for the week, it’s time to get cooking. In a pinch, I’ll just stew them with a bit of lemon juice and sugar the way my grandmother did. She’d simply simmer them and serve small bowls of the dark, stewed blueberries swirled with cream or sour cream.
But for a special occasion, or just because it’s summer and what’s summer without pie, I love to make blueberry pie. It is a great way to use up blueberries that are a bit past their prime but still make an beautiful filling for dessert.
To switch things up a bit, I’ve made my pie with a cornmeal crust. To me, this somehow makes it feel all the more summery. The sweetness of the cornmeal adds a nice complimentary flavor and texture to the blueberry filling and the sugar on top gives the crust some extra crunch.
As always, feel free to serve a la mode. Everything is better with ice cream.
Blueberry Pie with Cornmeal Crust
- 2 cups flour
- 1/2 cup cornmeal (I love Gray’s Grist Mill brand)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 sticks cold butter, cut into pieces
- Ice water, as needed
- Cream, for brushing
- Sanding or turbinado sugar, for sprinkling
- 3 pints blueberries
- 1 lemon, zest and juice
- 1/3 cup sugar
- 3 tablespoons flour
- Place the flour, cornmeal, salt and sugar in the bowl of a food processor and pulse to combine. Add the butter and pulse a few times until the butter has started to incorporate but small pieces of butter remain. Adding ice water 2 tablespoons at a time, pulse until the mixture resembles wet sand. Pour onto a work surface and shape into a disc (knead a bit of the dough if is a little too crumbly to shape together.) Cut the disc in half and shape each half into a disc. Wrap with plastic wrap and place in the refrigerator to chill, at least 1 hour or overnight.
- Place a baking sheet in the oven and preheat to 400º. On a lightly floured surface, roll out one of the discs of dough until it is about 11” in diameter. Line a 9” tart or pie plate and prick the bottom of the dough with a fork. Place in the refrigerator to chill.
- Meanwhile, make your filling. Combine all of the ingredients and gently toss to combine.
- Roll out the remaining dough until it is about 1/8” thick. Cut into 1 1/2” wide strands. Pour the blueberry mixture into the pie plate and braid the strands decoratively on top. Tuck in edges and pinch together to make a crust. Brush with cream and sprinkle generously with sugar.
- Place on the baking sheet and bake for 10 minutes, then reduce the heat to 350º. Bake for another 30-35 minutes, or until the berries have begun to burst and the crust is nicely golden-brown.
- Let cool at least 20 minutes before serving.
Photos taken and styled by food photographer Sabra Krock.
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