Lemon-Ginger Blueberry Pie with Cornmeal Crust - Margot Dreams of Baking

Ingredients

• all-purpose flour (about 2 1/2 cups), more for rolling out dough
• cornmeal (about 1/4 cup)
• grams sugar (about 3 tablespoons)
• salt (about 1/2 teaspoon)
• grated zest of 1 lemon
• (170 grams) butter, unsalted, chilled, cut into small cubes
• cup (50 grams) vegetable shortening, chilled, cut into small pieces
• granulated sugar (about 3/4 cup)
• cornstarch (about 1/3 cup)
• salt
• (5 ml) ground ginger
• (1.25 ml) cinnamon
• lemon, zested and juiced
• fresh blueberries (about 3 pints)
• (30 ml) milk
• (15 ml) Demerara or raw sugar