Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups cornmeal
• 0.5 teaspoons fine salt
• 0.5 cups cold unsalted butter , cubed
• 6 tablespoons ice water , or as needed

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. .
3. 3 Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together
4. 4 Turn dough onto a work surface and bring together with your hands; press into a disk of dough. Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat. Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
6. 6 Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
7. 7 Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
8. 8 Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
9. 9 Bake in the center of the preheated oven until golden, about 45 minutes.
10. 10 Serve and enjoy!

Nutrition per serving