I was first exposed to the idea of a cornmeal crust when I did my internship at Range. If memory serves me correct, my chef made little strawberry creme fraiche ice cream bars with a cocoa nib cornmeal crust and chocolate shell for an event. I made the hundreds of parchment squares on which they were served- everyone's gotta pay their dues. Here, I've used it for a peach pie with a healthy slug of bourbon. But you can use the crust for whatever you desire. (I bet it would be bitchin' baked on top of individual dished filled with chili, sans sugar) All items, plus more beauties, available in the shop.
Cornmeal Pie Dough
found here
Ingredients:
2 1/4 c flour
1/2 cup cornmeal
2 tbsp sugar
1 tsp salt
6 tbsp cold unsalted butter, cut into small cubes
6 tbsp cold shortening, cut into small cubes
1/2 c - 3/4 c cold milk
1. In a large bowl whisk together the flour, cornmeal, sugar and salt until well combined.
2. Add butter and shortening. Make sure it's cold, cold, cold! Using a pastry cutter or two knives, cut butter and shortening into flour mixture until everything resembles small pellets.
3. Add 1/2 c of the milk slowly, tossing with a fork, until mixture can be packed. Add more milk if necessary.
4. Separate into 2 disks. Make one slightly larger for the bottom crust. Wrap each disk in plastic wrap and refrigerate for at least an hour.
Finally, MAJOR shout outs to miss Taylor and her man, Phil. They both helped me make my new header, and I'm so pleased with how it came out. It was actually a scan from one of my favorite vintage cookbooks, full of adorable illustrations. Anyways they helped me with their photoshop skillz and I couldn't feel more blessed to have them as friends.
