Blueberry Lemony Crumble Pie

My husband loves blueberries. I mean loves.  Probably his favorite fruit.  I made him this blueberry pie and he was in heaven.  Actually, everyone was in heaven.  It was devoured.  The lemony cornmeal crust and lemony crumble topping are perfect with the blueberry filling.  

Blueberry Lemony Crumble Pie

Lemony Cornmeal Pie Crust:
1 cup all purpose flour
2 1/2 Tablespoons cornmeal
1 Tablespoon granulated sugar
1 teaspoon lemon zest
1/2 teaspoon salt
6 Tablespoons butter, cold
2 Tablespoons shortening
1 Tablespoon lemon juice
2 Tablespoons ice cold water

Lemony Crumble Topping:
3/4 cup all purpose flour
1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon lemon zest
PInch of salt
1/2 cup (1 stick) butter, cold

Blueberry Filling:
2 pounds blueberries, fresh or frozen (if using frozen, thaw before using)
2/3 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon cardamom

Preheat the oven to 375F.

For the pie crust, whisk together the flour, cornmeal, sugar, lemon zest, and salt.  Cut in the butter and shortening using a pastry blender or fork until mixture resembles coarse crumbs.  Add the lemon juice and water and toss the mixture together until a dough forms (if you need to add more water, it is okay to do so 1 teaspoon at a time until the dough comes together).  Press the dough into a round flat disk and place on a floured work surface.  Roll the pastry into a circle large enough to fit a 9 inch pie plate.  Transfer the pastry to the pie plate, then trim and crimp the edges.  Cover with plastic wrap and chill while you make the crumble topping and the filling.

For the crumble topping, combine the flour, brown sugar, granulated sugar, cinnamon, lemon zest, and salt.  Cut in the cold butter until mixture is crumbly.  Chill while you make the filling.

In a large bowl, combine the blueberries, sugar, cornstarch, cinnamon, and cardamom.  Stir until combined and the blueberries are evenly coated.  Pour the blueberry filling into the chilled pastry crust.  Sprinkle the crumble topping over the blueberries.  Bake in the preheated oven for 50 to 60 minutes, or until the blueberry filling is bubbly.  If the pie browns too quickly, loosely cover with foil.  Remove pie from the oven and let cool completely before cutting (I refrigerated mine until completely cold).  Makes 8 servings.

Enjoy!  -Cardamommy

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