Cornmeal Crust: Combine the flour, cornmeal, sugar, lemon zest and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.

Add the cold, chopped butter and pulse about 10 -12 times until the butter is cut into the flour mixture and it's pea size.

Pour in the ice water and pulse a few more times until a ball begins to form, being careful not to overmix. The dough should not be completely blended, it will come together on the counter.

Scrape dough onto the counter, divide it in two and form into two flat discs. Wrap in plastic wrap and refrigerate for at least an hour or overnight. (Dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.)

Pie: Preheat oven to 425 degrees and remove the dough from the refrigerator.

In a large bowl combine the blueberries, corn starch, sugar, cinnamon, salt, zest and lemon juice. Stir well and set aside.

Roll out one half of the dough between lightly floured pieces of wax paper, carefully turning and lightly flouring to prevent sticking. Lay into a 9"inch pie plate, trimming the edges.

Pour the blueberry mixture into the pie shell.

Roll out the other half of the pastry and make decorative cut outs if desired.

If not making cut outs, use a sharp knife to make slits to vent. Lay over the blueberry mixture and crimp the edges.

Chill the pie for 30 mins in the refrigerator and then brush with heavy cream. Sprinkle the crust with sugar.

Bake for 20 mins, then reduce heat to 350. Continue baking for about 50 mins or until crust is golden brown and blueberry filling is bubbling. Cover the edges with foil if they begin to brown to quickly.

Allow the pie to cool and set for a least an hour or two before serving.