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1
Make the crust: blend flour, cornmeal, sugar and salt in a food processor.
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2
Add butter and shortening, then pulse until mixture resembles coarse meal.
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3
Add 4 tablespoons ice water and blend until dough forms a ball, adding more ice water, a half-tablespoon at a time (up to 2 additional tablespoons), if dough is dry.
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4
Divide dough in half, flatten into two round disks, wrap in plastic and chill at least 1 hour.
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5
Meanwhile, in a large bowl, make the filling: whisk together sugar, cornstarch, salt and lemon zest.
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6
Fold in 4 cups blueberries, lemon juice and 1 tablespoon water.
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7
Let stand at room temperature about 45 minutes until juices form.
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8
Gently fold in the remaining 2 cups blueberries.
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9
Heat oven to 400 degrees.
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10
On a floured surface, roll out one dough round.
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11
Transfer rolled-out dough to a 9-inch pie pan and fill with blueberry mixture.
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12
Roll out the second dough round, then use it to cover the pie, decoratively crimping together dough edges to seal.
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13
Score top crust with a knife so pie can vent.
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14
Brush with milk and sprinkle with Demerara sugar.
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15
Place pie pan on a rimmed cookie sheet and bake for 25 minutes.
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16
Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and filling is bubbling, about 35 minutes more.
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17
Spoon any escaped juices onto pie.
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18
Transfer to a rack and cool completely before serving.
