Cornmeal Pie Crust

This pie crust comes from the Luscious Little Dessert Company in Yonkers, N.Y. by way of a "photogenic" blueberry pie in the New York Times. I first made it during my late-pregnancy insomnia (will blog about that, along with the blueberry pie recipe, later) and loved it-- more than the pie even which is one reason the crust is getting its own entry. The other reason is that I have subsequently used the crust as part of my "Ruggles pie." I don't think Ruggles pie is obligated to use this cornmeal crust, but in honor of the inaugural Ruggles pie, those seeking to replicate a true Ruggles pie will follow this recipe as well. There isn't much cornmeal in the crust, but what there is adds a little twist in the texture and the flavor that is truly delicious. I also find this pie dough surprisingly easy to work with, which coupled with its tastiness, makes it a keeper.

Note: I have blogged the volumes for the crust ingredients only in cups, tablespoons, etc. but for the purists out there, the weights in grams of the ingredients are available at the link below.

Available from the NYTimes here:

http://www.nytimes.com/2013/07/31/dining/that-photogenic-blueberry-pie.html

Ingredients:

2 1/2 C. all-purpose flour (plus extra for rolling out dough)

1/4 C. cornmeal

3 T. white sugar

1/2 tsp. salt

12 T. unsalted, chilled butter cut into small cubes

1/4 C. vegetable or butter shortening, chilled 

Ice-cold water

Directions:

1. Combine the flour, cornmeal, sugar and salt together in a medium sized mixing bowl.

2. Add the butter and shortening to the flour mixture and cut in with a pastry blender or a fork until the fats are in pea-sized chunks.

3. Add ice water to the mixture 1 T. at a time by stirring the dough clockwise with a fork until the dough begins to form a ball (approx 8 T. water, but this varies. Use your best judgement). At this point, add 1/2 - 1 T. more water and using your hands shape the dough into a ball and then divide it into two discs, wrap the discs in plastic wrap, and refrigerate them for at least one hour.

4. Roll out using additional flour as needed. Bake first at 400 F for 20-25 minutes until crust just begins to brown, then decrease the oven temperate to 350 F and bake for an additional 30-35 minutes or as needed for the filling of your pie.