Blueberry Corn Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6
For the crust:
  • 10 oz (2 cups) AP flour
  • 2 oz. (1/3 cup) yellow cornmeal
  • 3 Tablespoons confectioner's sugar
  • 1 tsp salt
  • 8 oz. Kerrygold Butter
  • 3 oz. ice water
For the filling:
  • 2 pints blueberries
  • kernels from 3 ears corn
  • ⅔ cup sugar
  • zest and juice from 1 lemon
  • 3 Tablespoons cornstarch
  • 1 pinch salt
To make the crust:
  1. Combine the flour, sugar, salt and cornmeal in a food processor. Pulse to mix. Add about ⅔ of the butter, in chunks. Pulse until mixture resembles sand. Move to a large bowl, add the remaining butter in chunks and rub it in/flatten it with your fingers. Add the ice water all at once. Mix with a fork, divide into two disks, wrap well, and chill until firm.
  2. Roll out the bottom disk between 2 sheets of plastic wrap, use it to line a 9" pie plate. Chill the plate with the rolled out dough.
  3. Preheat oven to 425.
For the filling:
  1. In a large bowl, combine the ingredients for the filling, and toss. Pour the filling into the bottom crust, then roll out the other disk, cover the filling, seal and crimp the edges, and cut vents in the top.
  2. Sprinkle sugar over the pie crust, and bake at 425 for 20 minutes. Lower heat to 350, cover with foil if the crust is looking brown enough, and bake for an additional 35-40 minutes.
Recipe by The Domestic Front at