Cornmeal Crust for one single crust 9” pie
1 cup plus 2 tablespoons all-purpose flour
¼ cup stone ground yellow cornmeal
½ teaspoon salt
½ teaspoon sugar
6 tablespoons cold unsalted butter, cut into pieces
about ¼ cup ice cold water
In a medium bowl, whisk together the flour, cornmeal, salt and sugar. Cut the cold butter into the flour mixture until it resembles coarse crumbs. Do not over mix. Gradually sprinkle the ice cold water over the flour mixture, tossing with your fingertips to combine. If it feels dry, add an additional teaspoon of cold water. Gently gather the dough into a ball, wrap it in plastic wrap and refrigerate for at least an hour before rolling out. On a sheet of parchment paper lightly dusted with flour, roll the dough into a circle about 12” in diameter and ⅛” thick. Fit the dough into a 9” pie plate, folding and crimping the edges. Prick the dough all over with a fork. Freeze the pastry for half an hour. Preheat the oven to 425 degrees. Line the frozen crust with parchment paper and fill with beans. Place the pie shell on a baking sheet and blind bake at 425 degrees for 15-20 minutes. Lower the oven temperature to 375 degrees. Carefully remove the parchment paper and beans, return the pie shell to the oven and bake an additional 8-10 minutes until the pastry is golden. Set aside to cool while you prepare the filling.
Maple Buttermilk Custard fills one 9” pie pastry
(adapted from 101 Cookbooks)
2 tablespoons all-purpose flour
2 tablespoons stone ground cornmeal
2 tablespoons dark brown sugar
½ teaspoon salt
2 cups buttermilk
2 tablespoons sour cream
6 egg yolks
⅔ cup good quality maple syrup (pref. Grade B)
1 teaspoon vanilla extract
1 teaspoon lemon zest
Preheat the oven to 325 degrees. Place the cooled pie crust on a parchment lined baking sheet. In a large bowl, whisk together the flour, cornmeal, brown sugar and salt. Gradually add about ½ cup of buttermilk, whisking until the mixture is smooth and lump free. Whisk in the egg yolks, the remaining 1½ cups of buttermilk, sour cream, maple syrup, vanilla extract and lemon zest. Pour the filling into the pie shell and carefully place the baking sheet on the bottom rack of the oven. Bake at 325 degrees for approximately 1 hour. I check the pie after 50 minutes to see how things are progressing; the edges of the pie should be set and the center should be just the slightest bit jiggly. It will continue to set up as it cools. Cool thoroughly on a rack before slicing. Refrigerate any leftovers.
1 cup plus 2 tablespoons all-purpose flour
¼ cup stone ground yellow cornmeal
½ teaspoon salt
½ teaspoon sugar
6 tablespoons cold unsalted butter, cut into pieces
about ¼ cup ice cold water
In a medium bowl, whisk together the flour, cornmeal, salt and sugar. Cut the cold butter into the flour mixture until it resembles coarse crumbs. Do not over mix. Gradually sprinkle the ice cold water over the flour mixture, tossing with your fingertips to combine. If it feels dry, add an additional teaspoon of cold water. Gently gather the dough into a ball, wrap it in plastic wrap and refrigerate for at least an hour before rolling out. On a sheet of parchment paper lightly dusted with flour, roll the dough into a circle about 12” in diameter and ⅛” thick. Fit the dough into a 9” pie plate, folding and crimping the edges. Prick the dough all over with a fork. Freeze the pastry for half an hour. Preheat the oven to 425 degrees. Line the frozen crust with parchment paper and fill with beans. Place the pie shell on a baking sheet and blind bake at 425 degrees for 15-20 minutes. Lower the oven temperature to 375 degrees. Carefully remove the parchment paper and beans, return the pie shell to the oven and bake an additional 8-10 minutes until the pastry is golden. Set aside to cool while you prepare the filling.
Maple Buttermilk Custard fills one 9” pie pastry
(adapted from 101 Cookbooks)
2 tablespoons all-purpose flour
2 tablespoons stone ground cornmeal
2 tablespoons dark brown sugar
½ teaspoon salt
2 cups buttermilk
2 tablespoons sour cream
6 egg yolks
⅔ cup good quality maple syrup (pref. Grade B)
1 teaspoon vanilla extract
1 teaspoon lemon zest
Preheat the oven to 325 degrees. Place the cooled pie crust on a parchment lined baking sheet. In a large bowl, whisk together the flour, cornmeal, brown sugar and salt. Gradually add about ½ cup of buttermilk, whisking until the mixture is smooth and lump free. Whisk in the egg yolks, the remaining 1½ cups of buttermilk, sour cream, maple syrup, vanilla extract and lemon zest. Pour the filling into the pie shell and carefully place the baking sheet on the bottom rack of the oven. Bake at 325 degrees for approximately 1 hour. I check the pie after 50 minutes to see how things are progressing; the edges of the pie should be set and the center should be just the slightest bit jiggly. It will continue to set up as it cools. Cool thoroughly on a rack before slicing. Refrigerate any leftovers.
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