Page 42 - United States of Pie

Cornmeal Pie Dough

This recipe is very similar to the Standard Pie Dough. It is easy to
roll, does not shrink, and holds its fluting quite well. The one major
difference is the addition of a bit of fine-grained cornmeal, which
gives the finished piecrust more body, a slightly gritty texture, and a
nutty taste. This crust is ideal paired with many of the summer fruit

pies, such as the peach or apricot-ginger and all the berry pies.

Makes enough for one 9-inch double-crusted pie or two 9-inch pie
shells

1¾ cups all-purpose flour
¼ cup fine stone-ground cornmeal
2 tablespoons sugar
1 teaspoon kosher salt
6 tablespoons unsalted butter, chilled, cut into ½-inch cubes
6 tablespoons vegetable shortening, chilled, cut into ½-inch

cubes
6 to 10 tablespoons ice water

In a large bowl, whisk together the flour, cornmeal, sugar, and salt
until well blended and free of lumps. Add the butter and the
shortening, and toss gently to coat. With your fingertips, work the
fats into the flour mixture, rubbing the larger pieces of butter and

shortening between your fingers until the mixture resembles gravel.
Sprinkle on the ice water, 1 tablespoon at a time, starting with a
total of 3 tablespoons and then gradually adding more water if
needed. Blend it in with your fingertips, as quickly as possible,
pulling the mixture together and creating a dough. The dough will