Cornmeal Pie Dough
This dough forms the crust for Acorn Squash and Honey Pies.
- Yield: Makes four 5-inch pie crusts
Source: Desserts 1998
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal, preferably stoneground
- 1/2 cup sugar
- 1 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
- 2 large egg yolks
In large bowl, mix together flour, cornmeal, sugar, and salt. Using your fingers, mix in butter until crumbly. In a small bowl, combine egg yolks and 3 tablespoons ice water. Add egg-yolk mixture to flour mixture. Using a fork, mix quickly and lightly. Knead dough lightly in bowl until dough holds together; add up to 1 tablespoon ice water if dry. Divide dough into four equal balls. Press each ball into a disk; wrap in plastic. Chill until firm, about 30 minutes.