If you are looking to bake a summer pie like cherry or blueberry, go for this cornmeal pie dough. It has a more grainy texture that any other classic crust, and its natural sweetness makes it a great choice for your favorite pies.
Cooking Time: About 1 hours 30 minutes
Yields: One (9-inch) pie shell
- 1 cup all-purpose flour (maida)
- ½ cup yellow cornmeal/corn-flour
- ½ teaspoon salt
- ½ cup vegetable shortening
- 3 to 4 tablespoons cold water
- Combine flour, cornmeal, and salt in a medium-sized bowl.
- Stir these ingredients together with a fork or whisk until evenly mixed.
- Add vegetable shortening using your fingertips or a pastry blender. For a flaky crust, make sure the vegetable shortenings are cold.
- Work it into the dry ingredients until the mixture looks like coarse, fresh breadcrumbs.
- Add water, one tablespoon at a time, stirring with a fork after each addition. This dough tends to be quite soft. So, add just enough water for it to hold together in a rough, damp mass; you might not need the full amount. You can also add apple cider to give it a different flavor.
- Flour your hands and pat the dough into a smooth cake about 4 inches across.
- Place on a generously floured surface.
- Roll the dough into a circle about 12 inches across and ⅛ inch thick.
- Dust the work surface and the dough with flour as needed to keep the dough from sticking.
- Transfer to a 9-inch pie pan.
- Trim and flute the edges.
- The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.
Tip: If you want to cook it beforehand, prepare the pie dough and freeze the discs up to 3 months.