As I have mentioned before, I am not an enthusiastic baker. As such, I appreciate a pie dough that forgives and forgets my foibles, especially if it can be thrown together in a food processor.
This cornmeal crust from Dolester Miles is all of those things, and it’s quite delicious.
The crust, which Heather and I made for our sweet potato pie, gets it rustic flavour and texture from cornmeal, but it’s the egg yolk that makes it so easy to work with. It rolls out easily, is crazy pliable, and — if you happen to tear it — can be easily patched together with a pinch. It’s obviously perfect for a sweet potato pie, but I wouldn’t mind it with a pecan or apple.
You should check out Chef Miles’ full sweet potato pie recipe here, but to make just the crust, you will need:
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1 cup flour
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3 tablespoon. sugar
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1⁄2 teaspoon coarse salt
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1⁄2 cup yellow cornmeal, medium grind
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1 stick cold butter, cut into cubes
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1 egg yolk
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2 tablespoon ice water
Combine your dry ingredients in the bowl of the food processor by pulsing a few of times. Add butter and pulse until you have pea-sized clumps. With the processor running, add the water and egg. Pulse a few more times until the dough sticks together in a large ball, adding more ice water if needed. Wrap the ball in plastic, and pop the dough in fridge for at least 30 minutes, or until you’re ready to use it. Let come to room temperature for 10 minutes before rolling out.
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