This is my go-to dough for all things pies, tarts, or galettes! Â The coarsely cut corn meal gives it the textured tasty charm of something Grandma would make.
What you’ll need:
1 ¼ Cups all-purpose flour
¼ Cup yellow corn meal
¼ teaspoon salt
5 Tablespoons COLD butter
3 Tablespoons COLD shortening
4 – 6 Tablespoons COLD water
1 – 3 Tablespoons COLD sour cream or unflavored yogurt
Optional: 1 Tablespoon sugar
STEP ONE:Â Flour power!
In a large bowl, mix the white flour, corn meal, salt, and sugar.
STEP TWO:Â So cold!
Cut the butter into small pieces and toss into the flour mixture. Do the same with the shortening. The butter and shortening MUST be COLD! This is your trick to making perfect pie crust (warm butter will equal sticky, chewy sadness).
Use a pastry blender or your cold hands to incorporate the butter and shortening into the flour mixture. Â The more incorporated the butter and shortening become, the more “doughy” your crust will be. Â Bigger crumb pieces make a flakier crust, smaller crumbs make a more doughy crust.
STEP THREE:Â Make a COLD cream!
Add the sour cream or yogurt to the COLD water and mix. Add the mixture to the flour mixture one Tablespoon at a time, mixing after each spoonful is added. Continue adding spoonfuls until the crumbs of the flour mixture begin to come together into a dough (you may need only a few Tablespoons).
STEP FOUR:Â Wrap it up!
Shape the dough into a flat disk, and wrap it in plastic wrap. Refrigerate for at least 2 hours (this will give the dough a chance to set and cool, making it a lot easier to work).
STEP FIVE:Â Roll it out!
I like to use corn meal (rather than white flour) on my rolling surface, as well as on the rolling pin, to keep the dough from sticking. Roll out the dough to form a 9 inch pie crust. Â Place it in your pie pan, drop it in your tart dish, or galette it up for some classic goodness!
Recipe: Corn-Cut Pie Dough
What you’ll need:
STEP ONE:Â Flour power!
In a large bowl, mix the white flour, corn meal, salt, and sugar.
STEP TWO:Â So cold!
Cut the butter into small pieces and toss into the flour mixture. Do the same with the shortening. The butter and shortening MUST be COLD! This is your trick to making perfect pie crust (warm butter will equal sticky, chewy sadness).
Use a pastry blender or your cold hands to incorporate the butter and shortening into the flour mixture. Â The more incorporated the butter and shortening become, the more “doughy” your crust will be. Â Bigger crumb pieces make a flakier crust, smaller crumbs make a more doughy crust.
STEP THREE:Â Make a COLD cream!
Add the sour cream or yogurt to the COLD water and mix. Add the mixture to the flour mixture one Tablespoon at a time, mixing after each spoonful is added. Continue adding spoonfuls until the crumbs of the flour mixture begin to come together into a dough (you may need only a few Tablespoons).
Shape the dough into a flat disk, and wrap it in plastic wrap. Refrigerate for at least 2 hours (this will give the dough a chance to set and cool, making it a lot easier to work).
STEP FIVE:Â Roll it out!
I like to use corn meal (rather than white flour) on my rolling surface, as well as on the rolling pin, to keep the dough from sticking. Roll out the dough to form a 9 inch pie crust. Â Place it in your pie pan, drop it in your tart dish, or galette it up for some classic goodness!