- 1 single-crust, napkin-fold, All-Butter Pie Dough shell*
- Pie wash (equal parts of whole milk and cream)
- 1 1/2 cups plus 2 tablespoons granulated sugar
- 1 stick unsalted butter
- Pinch kosher salt
- 1 lemon, for zesting
- 2 tablespoons cornmeal
- 1 tablespoon all-purpose flour
- 4 large eggs
- 1/4 cup whole milk
- 1/4 fresh lemon juice
- 1 recipe Sticky Blueberries*
*Prepare All-Butter Pie Dough (see separate recipe)
*Prepare Sticky Blueberries (see separate recipe)
Preheat oven to 350°F.
Place pie shell on a baking sheet and brush the rim with pie wash. Set aside.
Combine the sugar, butter and salt in the bowl of a stand mixer fitted with the paddle attachment. Zest the lemon over the ingredients in the bowl; set lemon aside to juice later. Cream together on medium until light and fluffy, 2 to 3 minutes. Add the cornmeal and flour and continue to mix on medium until the ingredients are just combined. Add the eggs one at a time, scraping down the side and bottom of the bowl after each addition.
With the mixer on low, slowly pour in the milk. Add the lemon juice and mix until just combined. Don't be alarmed if the batter curdles when the lemon juice is added. Finished batter will be slightly lumpy.
Scrape down the sides and bottom of the bowl and incorporate any unmixed butter. Pour the batter into the pie shell and bake for 50 minutes to 1 hour, rotating 180° every 20 minutes, until a dark golden brown crust forms on top and the filling is set. Once cool, top with Sticky Blueberries.
Recipe Courtesy of Paula Haney from the Hoosier Mama Book of Pie
Pie is like a kiss on the cheek after a good meal.
A slice shared between friends with a hot cup of coffee.
A sliver snuck in the silence of midnight.
The symbol of love shown by those who prepared our meal, and afterwards declared "Keep your fork, there's pie!"
– Heather Tallman