The perfect blueberry pie for any and every occasion.
To make the crust, combine the flour, cornmeal, butter, baking powder, sugar, and salt in a food processor and pulse until it resembles crumbs. Slowly pour in the ice water and pulse again until a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least an hour. When ready, cut the dough in half and return one half to the refrigerator.
Roll out the other half on a well-floured surface until it is about 10 inches around. Place the dough into a 9 inch pie dish and crimp the edges slightly.
Preheat your oven to 375° F. In a large bowl combine all of the filling ingredients, folding gently to mix. Pour into the prepared pie dish. Roll out the second half of the dough and cut into strips. Weave the strips into a lattice over the top of the pie and crimp the edges. Bake for 30-40 minutes or until the crust is a light golden brown. Remove from oven and let cool on a wire rack. Serve warm or cold. Enjoy!