CORNMEAL PIE CRUST

Chris T.

By
@chrisb64

I like this pie crust for apple and pumpkin pie and I am sure it would compliment most pies.


Featured Pinch Tips Video

Comments:

Serves:

2 pie crust(or one top and one bottom crust)

Ingredients

2 1/3 c
all purpose flour
1/4 c
yellow cornmeal
2 Tbsp
sugar
3/4 tsp
salt
3/4 c
very cold butter,cut into cubes
1/4 c
very cold shortening,cut into cubes
8-10 Tbsp
very cold apple cider(or you can use water if you like)

Directions Step-By-Step

1
Stir together first 4 ingredients in a large bowl.
2
Cut butter and shortening into flour mixture with a pastry blender until mixture resembles small peas. Push mixture to 1 side of bowl.
3
Drizzle 1 Tbsp. apple cider along edge of mixture in bowl. Using a fork, gently toss a small amount of flour mixture into cider just until dry ingredients are moistened; move mixture to other side of bowl. Repeat procedure with remaining cider and flour mixture.
4
Gently press dough into two flat disks. Wrap in plastic wrap, and chill 1 to 24 hours.
5
TIPS when ready to fill and bake: Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).
6
Remove and discard top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.
7
Roll remaining Cornmeal Crust Dough disk as directed in Step 5, rolling dough to about 1/8-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp.

About this Recipe