Page 305 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE CRUST

Easy Rustic Pie Dough
(page 19) ½ batch
FOR THE FILLING

organic low-salt chicken
broth 3 cups 720 ml

Cajun spice blend 1 teaspoon 2.5 g
cayenne pinch

unsalted butter 2 tablespoons 28 g

regular (not quick-cooking)
1 cup 155 g
grits

Idaho potato 1
sharp cheddar cheese,
8 ounces 225 g
shredded

heavy cream ½ cup 120 ml
red bell pepper, chopped
1
into a fine dice
jalapeño pepper, deseeded
1
and chopped

fresh corn kernels (from 2
1 cup 165 g
cobs)

andouille sausage, casing
removed, cut into small 1 link

pieces

eggs 4

salt to taste (see Note)
fresh, raw medium-sized
½ pound 225 g
shrimp

Procedure for the crust
Preheat the oven to 350°F (175°C). Line a 9-inch (23-cm) pie pan
with the dough. Dock the dough and freeze it for 20 minutes. Line