Blueberry Pie with Lemon Sauce

INGREDIENTS

+ 1/2 cups all-purpose flour

1/4 cup

cornmeal (preferably stone-ground, medium grind)

3 tbsp

granulated sugar

3/4 tsp

salt

1/2 cup

plus 6 tablespoons (1 3/4 sticks total) chilled unsalted butter, cut into 1/2-inch cubes

1/4 cup

non-hydrogenated solid vegetable shortening, frozen, cut into 1/2-inch pieces

4 tbsp

(or more if needed) ice water

5 cups

fresh blueberries (about 27 ounces or 2 + 1/2 pints)

3/4 cup

granulated sugar

1/4 cup

cornstarch

1 tbsp

fresh lemon juice

1 tbsp

water

Milk (for brushing over the crust)

raw sugar, for sprinkling over top