- Pie Dish (23-inch diameter) - Ideal for baking large fruit pies, ensuring even cooking and easy removal.
- Cornmeal Crust Mix - Offers a convenient way to create the cornmeal crust quickly with pre-portioned ingredients.
- Blueberries (16 oz) - Fresh or frozen blueberries are essential for filling your pie, providing that classic berry taste and texture.
- Lemon Juice (Freshly squeezed preferred) - Key to enhancing the flavor of the lemon cream filling, adding a bright citrus note.
- Granulated Sugar (1 lb bag) - A fundamental ingredient for both crust and blueberry pie filling preparation.
- Unsalted Butter (8 oz block) - Critical for making the pie dough flaky and rich in flavor, as well as contributing to the buttery lemon cream layer.
- Piping Bag with Tips - Useful not only for decorating but also for easily adding lemon cream on top of your pie.
- Electric Mixer (Hand or Stand) - While optional, an electric mixer can significantly simplify the process of making the crust and filling.
- Cooling Rack - Essential for cooling down the baked blueberry pie properly to prevent a soggy bottom.
- Silicone Baking Mat - Useful if you prefer not to use parchment paper on your countertop when rolling out dough.
- Measuring Cups and Spoons (Set) - Crucial for accurate measurement of ingredients, ensuring the success of your pie recipe.
2 1/2 cups all purpose flour
1/4 cup cornmeal (preferably stone-ground, medium grind)
3 tablespoons sugar
3/4 teaspoon salt
1/2 cup plus 6 tablespoons (1 3/4 sticks total) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup nonhydrogenated solid vegetable shortening, frozen, cut into 1/2-inch pieces
4 tablespoons (or more) ice water
5 cups fresh blueberries (about 27 ounces)
3/4 cup sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1 tablespoon water
Milk (for brushing)
1 1/2 tablespoons raw sugar*
Lemon Cream
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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