The July issue of Bon Appetit included a blueberry pie with cornmeal crust which caught my eye. I made use of the crust recipe with a couple of changes. I’m not a fan of vegetable shortening non-hydrogenated or otherwise, so I used all butter. And, I thought 1/4 cup of medium ground cornmeal wasn’t enough to really affect the flavor and texture. I increased it to 1/2 cup and reduced the amount of flour accordingly. The crust was delicious with just enough cornmeal taste and a slight added crunch.
For the filling, I used two pints of fresh, Texas blueberries, some zest and juice of one lemon, about 1/4 cup of cornstarch, and four tablespoons or so of local wildflower honey. Stimulated as I was by the American-ness of the weekend, I placed shooting star pastry cut-outs on top. They were brushed with an egg wash and sprinkled with turbinado sugar. I couldn’t help taking the local, Texas theme one step farther. For serving, Texas peaches were cut into slices to gild the whipped, heavy cream, and all together it was delicious. Summer in Texas isn’t bad.