Name: Blueberry Pie with Cornmeal Crust and Lemon Cream
Yield: 8 Servings
Ingredients: 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 1/2t tablespoon raw sugar; Lemon Cream

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Misha Gravenor Photography

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