cornmeal pie pastry
Makes enough for one double crust 9-inch or 10-inch pie
2 cups all-purpose flour
1/2 cup stone-ground cornmeal
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoon granulated sugar
2 sticks (1/2 pound) cold unsalted butter, cut Into 1/2-inch pieces
1/2 cup ice cold water + 1 teaspoon orange bitters (can substitute fresh lemon juice) see note*
In a large bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. Add the cold butter pieces and use a spatula to coat the butter with the flour mixture. Use a bench scraper to cut the butter into the flour mixture until you have mostly pea-size pieces of butter with a few larger pieces. Combine the ice water with the bitters (or lemon juice). Drizzle about 2 tablespoons of the ice water mixture around the edge of the bowl, tossing the flour/butter mixture with a fork. Continue adding the ice water mixture, 2 tablespoons at a time, tossing the mixture until the dough comes together in a ball; there will be some floury bits remaining. Note* You may not use the total 1/2 cup of liquid; I generally stop at 6 tablespoons because the dough will continue to hydrate as it rests in the refrigerator. Once the mixture holds together when you pinch it with your fingers, gather it together, divide it in half and shape each half into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least one hour before rolling out. The dough will keep refrigerated for up to 3 days or frozen for 1 month.
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