Blueberry Pie with Cornmeal Crust and Lemon Cream
Blueberries are native to North America and have been enjoyed for centuries by Native American tribes.
This is vegetarian recipe. Dish can be prepared in 195 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Blueberry Pie with Cornmeal Crust and Lemon Cream
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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In a large bowl, combine blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Mix well and set aside.
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In a separate bowl, combine all-purpose flour, cornmeal, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Add cold water and mix until the dough comes together.
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Roll out the dough on a lightly floured surface and transfer it to a 9-inch pie dish. Trim the edges and crimp as desired.
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Pour the blueberry filling into the pie crust.
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Bake for 45 minutes or until the crust is golden brown and the filling is bubbly.
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Remove from the oven and let it cool for at least 2 hours.
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In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
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Serve the blueberry pie with a dollop of lemon cream on top. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
