Blackberry & Blueberry Lattice-top Pie With Lemon-cornmeal Crust

I recommend this

I don't recommend this

Details

17 Ingredients

• 2 oz. (4 Tbs.) cold vegetable shortening
• 2 cups room-temperature blackberries (10-1/2 oz.), washed and drained on paper towels
• 2 tsp. finely grated lemon zest
• 5 cups room-temperature blueberries (1 lb., 10 oz.), washed and drained on paper towels
• 1 Tbs. granulated sugar
• 6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces
• 1/8 tsp. table salt
• 1/2 oz. (1 Tbs.) cold unsalted butter
• 1 tsp. table salt
• 1 oz. (2 Tbs.) melted unsalted butter
• 1/3 cup cornstarch
• 2/3 cup plus 1 Tbs. granulated sugar
• 1/3 cup fine yellow cornmeal
• 1/8 tsp. ground allspice
• 1 Tbs. fresh lemon juice combined with 1/4 cup ice-cold water
• 9 oz. (2 cups) unbleached all-purpose flour; more as needed
• 1/8 tsp. ground cinnamon