Blueberry Pie with Cornmeal Crust and Lemon Cream
"In this gorgeous pie, blueberry meets its perfect match: lemon...."
INGREDIENTS
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2 1/2 cups all purpose flour
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1/4 cup cornmeal (preferably stone-ground, medium grind)
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3 tablespoons sugar
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3/4 teaspoon salt
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1/2 cup plus 6 tablespoons (1 3/4 sticks total) chilled unsalted butter, cut into 1/2-inch cubes
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1/4 cup nonhydrogenated solid vegetable shortening, frozen, cut into 1/2-inch pieces
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4 tablespoons (or more) ice water
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5 cups fresh blueberries (about 27 ounces)
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3/4 cup sugar
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1/4 cup cornstarch
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1 tablespoon fresh lemon juice
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1 tablespoon water
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Milk (for brushing)
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1 1/2 tablespoon raw sugar
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Lemon Cream
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