Cornmeal Pie Dough

This dough forms the crust for Acorn Squash and Honey Pies.

  • Yield: Makes four 5-inch pie crusts

Source: Desserts 1998

Ingredients

  • 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

Directions

  1. 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.

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