May 14, 2011

Cornmeal Crust Dough

A regrettably long time ago, I was having lunch with a dear friend and having a conversation about cooking. She mentioned she had this great idea for a pie (which I cannot remember at the moment) but was having trouble because traditional pie crust just tasted off when paired with her magnificent filling. I suggested she try a cornmeal crust dough. WHAT? Cornmeal crust pie dough?

Anyways, I told her I had seen it in Southern Living, had made it once and loved it and promised to get her the recipe. Oops. That was like 2 (?) months ago. Sorry Elizabeth!

Now, for your enjoyment:
Cornmeal Crust Dough, from Southern Living and you can make the Homemade Apple Pie to go with it (YUM!)

  • 2 1/3 cups all-purpose flour
  • 1/4 cup plain yellow cornmeal
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 3/4 cup cold butter, cut into 1/2-inch pieces
  • 1/4 cup cold shortening, cut into 1/2-inch pieces
  • 8 to 10 Tbsp. chilled apple cider
  • 1. Stir together first 4 ingredients in a large bowl. Cut in butter and shortening with a pastry blender until mixture resembles small peas.
  • 2. Mound flour mixture on 1 side of bowl. 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, and repeat procedure with remaining cider, 1 Tbsp. at a time, until a dough forms.
  • 3. Gently gather dough into 2 flat disks. Wrap in plastic wrap, and chill 1 to 24 hours.

1 comment:

  1. UPDATE: I just heard from my friend, it's a Balsamic Berry pie that was too juicy and too heavy. Maybe she'll perfect it and then have to do a guest post with the recipe... I'll start the begging. Pretty please with a cherry on top?


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