Blueberry Pie with Lemon and Thyme

Ingredients

Crust

• 2 Cups all purpose flour
• 1/2 Cup cornmeal
• 2 Sticks unsalted butter, well chilled and cut into 1" pieces
• 1/4 Cup sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 Cup ice water

Filling

• 3 Cups blueberries
• 1/3 Cup sugar
• 1/2 Cup crumbled goat cheese
• Zest of 1 lemon
• 1 teaspoon fresh thyme leaves
• 1 Tablespoon all purpose flour
• Pinch of salt

Directions

Crust

1. To make the crust, combine the flour, cornmeal, butter, baking powder, sugar and salt in a food processor with a steel blade and pulse just until it resembles course crumbs. Slowly pour in the ice water and pulse until a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.
2. 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 you have about a 10" round. Place the dough round into a 9" pie dish and crimp the edges slightly.

Filling

1. To make the filling, in a large bowl combine the blueberries, sugar, goat cheese, lemon zest, thyme, flour and salt. Pour into the prepared bottom crust.
2. Roll out the second half of the dough and cut into strips (I used a pizza cutter). Weave the strips into a lattice top and crimp the edges.
3. Bake the pie in a pre-heated 375 degree oven for 30 - 40 minutes or until the crust is a light golden brown.