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Blueberry Corn-y Frankenpie

Blueberry Corn-y Frankenpie

So I made this thing yesterday.  It's part pie, part crumble, part cobbler and was cobbled together (see what I did there?) from 3 different recipes.  There are hot blueberries involved.  And sweet buttery corn-y crispies too.  It was a big hit.  It's a multi-stepper, which is not usually my thing but the cookie crust needs to be baked and cooled before smooshing it into it's pie crust form.  So here it is.  (Full disclosure - the photo above is not it.  I did make that pie, and stole part of it's recipe.  The one I made last night, however, was too ugly to photograph.  Delicious, but ugly.  Ugly Delicious as David Chang would say.

Crumble top (adapted from Huckleberry Old-Fashioned Coffee Cake)

  • 5 1/2 tablespoons of butter, softened
  • 1/2 cup all purpose flour
  • 1/2 cup corn flour
  • 4 tablespoons brown sugar
  • pinch of salt
  • shake or two of cinnamon
  • pinch of nutmeg

Mix it all together until it forms little clumpy bits.  Put in the fridge until you're ready to sprinkle.

Corn Cookie Crust (adapted from Deep Run Roots Blueberry Cobbler and inspired by Christina Tosi's Crack Pie Oatmeal Cookie Crust)

  • 1/2 cup all purpose flour
  • 1/2 cup cornmeal
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter (one and a half sticks), softened, plus 3 tablespoons melted for crumbling stage
  • 1/2 cup sugar
  • 1/2 tablespoon brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Preheat oven to 350. combine all the dry stuff in a bowl.  In a bigger bowl or bowl of a kitchenaid mixer (if you don't have one, get one.  They are the bomb), cream the sugar and butter until fluffy.  Scrape down sides of bowl.  Add the egg and vanilla and mix to incorporate.  Slowly add the dry stuff to the wet until just mixed, scraping down the sides midway to make sure you get it all mixed.  Scoop it out of the bowl and roll it into a ball.  wrap in plastic and let it rest for a few minutes.  Now this next part you can do any way you want.  Spread the dough about 1/4 thick on a non-stick or parchment-lined cookie sheet.  You can form actual cookies if you want to, but it all gets crumbled up later.  Bake for about 15 minutes until it's golden brown on top and looks puffy and cookie-ish.  Check in on it at minute 10 to make sure it's not cooking too fast. Take out of oven and cool completely.

Once cooled, put it in a bowl and crumble it up with your fingers.  Mix in 3 tablespoons of melted butter and mix until it looks like wet sand. In a 9" pie plate, smoosh it down on the bottom and up the sides until it resembles a pie crust.  You might have some left over. 

Blueberry Filling (adapted from Bon Appetit July 2011 Blueberry Crumble pie)

  • 2/3 cup sugar
  • 2 1/2 tablespoons cornstarch
  • zest of a large lemon plus juice from 1/2 of it (Meyers are my favorite)
  • 5 cups fresh blueberries (I haven't tried it with frozen but It'd probably be fine)

Preheat oven to 375.  Whisk together the sugar, cornstarch and zest.  Add blueberries and lemon juice; toss gently.   Tossing occasionally, let it rest for about 20 minutes to get some juices going.  Spoon the berry mixture gently into the crust.  Sprinkle crumble topping evenly.  Bake for about 45-50 minutes (check it a 30 minutes and, if it is getting too brown, cover it with foil).  Cool and serve.  Obviously, any type of creamy topping/ice cream is a plus. 



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