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Name: Cornmeal Pie Crust
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Uncategorized
Ingredients: 12 Tblsp Unsalted Butter slightly softened; 1 cup Sugar; 4 Egg Yolks; 2 cups Plain Flour; 2/3 cup Cornmeal or Polenta; 1 teaspoon Salt

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INGREDIENTS

12 Tblsp Unsalted Butter ; slightly softened
1 cup Sugar
4 Egg Yolks
2 cups Plain Flour
2/3 cup Cornmeal or Polenta
1 teaspoon Salt

Servings

INSTRUCTIONS

Using an electric mixer with a paddle attachment, cream the butter and sugar just until light and fluffy.

Add egg yolks and beat until well combined.

Add the flour, cornmeal and salt. Continue mixing until the dough comes together.

Turn the dough out onto a work surface. Divide into two pieces (60/40 division - approximately 480g and 320g). Wrap in plastic wrap and form into a flat disk. Allow to rest in the fridge for 30-40 minutes.

Heat the oven to 350deg. Roll the larger piece of dough into an 9" circle. Place in a 9" pie dish and, using your fingers, gently press the dough up the sides of the dish. Work quickly and don't overwork the dough. Make sure bottom and side are of equal thickness.

Add the filling mixture and distribute evenly. If using peaches, apples or the like, the filling should raise up from the edge of the dish by no more than 1/2 - 3/4".

Roll the remining dough into a 9-10" circle, depending on how high the filling rises above the edges. Gently lay this on top of the pie and press the edges to seal. Trim off any excess.

Brush lightly with cream and sprinkle lightly with sugar.

Place the pie on a baking sheet and cook until golden brown, about 1 hour. When cooked, remove from the oven and cool on a rack.

NOTES

You can brush the bottom of the pie crust with beaten egg white to prevent it from becoming soggy.
Covering the edge of the crust for the first 20 minutes will prevent it from burning.
In an apple pie, add 1/2 tsp cinnamon and 1/4 tsp nutmeg to the sugar mix when tossing.
Baking the pie at 400-425F for the first 20 minutes, then down to 350F can keep shell crisp.

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Cornmeal Pie Crust

12 Tblsp Unsalted Butter slightly softened
1 cup Sugar
4 Egg Yolks
2 cups Plain Flour
2/3 cup Cornmeal or Polenta
1 teaspoon Salt

Using an electric mixer with a paddle attachment, cream the butter and sugar just until  light and fluffy.

Add egg yolks and beat until well combined.

Add the flour, cornmeal and salt.  Continue mixing until the dough comes together.

Turn the dough out onto a work surface.  Divide into two pieces (60/40 division - approximately 480g and 320g).  Wrap in plastic wrap and form into a flat disk.  Allow to rest in the fridge for 30-40 minutes.

Heat the oven to 350deg.  Roll the larger piece of dough into an 9" circle.  Place in a 9" pie dish and, using your fingers, gently press the dough up the sides of the dish.  Work quickly and don't overwork the dough.  Make sure bottom and side are of equal thickness.

Add the filling mixture and distribute evenly.  If using peaches, apples or the like, the filling should raise up from the edge of the dish by no more than 1/2 - 3/4".

Roll the remining dough into a 9-10" circle, depending on how high the filling rises above the edges.  Gently lay this on top of the pie and press the edges to seal.  Trim off any excess.

Brush lightly with cream and sprinkle lightly with sugar.

Place the pie on a baking sheet and cook until golden brown, about 1 hour.  When cooked, remove from the oven and cool on a rack.

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Nutrition

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Serving Size: 1 recipe (1710g)
Recipe Makes: 0 Servings

Calories: 6698
Calories from Fat: 2614 (39%)

Amt Per Serving		% DV

	Total Fat 290.5g	387 %
	Saturated Fat 140.7g	703 %
	Monounsaturated Fat 101.4g
	Polyunsanturated Fat 31.6g
Cholesterol 7079.3mg		2178 %
Sodium 339.6mg		12 %
Potassium 1406.8mg		37 %
Total Carbohydrate 921.4g		271 %
	Dietary Fiber 19g	76 %
	Sugars, other 902.4g
Protein 125.3g		179 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6698

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