3 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
2 tablespoons instant polenta, plus more for dusting
2 tablespoons granulated sugar
4 ounces (1 stick) unsalted butter, cold and cut into 1/4-inch cubes
8 tablespoons shortening, cold and cut into 1/4-inch cubes
3/4 cup cold white wine
1 tablespoon whole milk
6 cups fresh blueberries
1 tablespoon fresh lemon juice
Zest of 2 lemons (approximately a scant tablespoon)
3 tablespoon quick-cooking tapioca
1/2 teaspoon kosher salt
3/4 cup granulated sugar
8 to 10 fresh basil leaves, finely chopped
6 ounces fresh, soft goat cheese
3 tablespoons turbinado sugar
Creme fraiche, soft ice cream or powdered sugar, for serving
To ensure your two crusts are properly sealed, fold the top crust under the bottom crust, and then crimp with a fork or fingers.
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