This Cornmeal Pie Crust Is Very Forgiving
As I mentioned earlier , I am not an enthusiastic baker. As such, I appreciate a pie dough that forgives and forgets my shortcomings, especially if it can be blended in a food processor. This cornmeal crust from Dolester Miles is all of that, and it’s delicious.
The crust Heather and I made for our sweet potato pie takes on a rustic flavor and texture from cornmeal, but it’s the egg yolk that makes it easy to work with. It rolls out easily, is insanely pliable, and if you tear it, it can be easily patched up with a pinch. Obviously it’s perfect for sweet potato pie, but I wouldn’t mind a pecan or apple. You should check out Chef Miles’ Complete Sweet Potato Pie Recipe, but to make just the crust, you’ll need:
- 1 cup flour
- 3 tablespoons. sugar
- 1/2 teaspoon coarse salt
- 1⁄2 cup medium-ground yellow cornmeal
- 1 stick of diced cold butter
- 1 egg yolk
- 2 tablespoons ice cold water
Combine dry ingredients in a food processor bowl, stirring several times. Add butter and beat until you have pea-sized lumps. With the processor running, add water and egg. Beat a few more times until the dough coalesces into a large ball, add more ice water if necessary. Wrap the ball in plastic and refrigerate the dough for at least 30 minutes, or until you are ready to use. Wait 10 minutes at room temperature before rolling.