Savory Cornmeal Pie Crust Recipe Recipe For Zucchini

EASY CORNMEAL CRUST FOR PIES, GALETTES AND CROSTATAS

Steps:

• Place flour, cornmeal, salt and sugar into a bowl.
• Using a whisk, mix until well combined
• Add butter. Using your hands mix into dry mix, the mixture will be someone mealy looking at this point.
• Add olive oil and stir until combined. There will be areas that arent completely combined, don't worry. When you add the water it will meld.
• Add as much of the ice cold water to have the dough stick together. It may seem a little stringy at this point but it is fine.
• Form into a ball and place in the fridge for 30 mins to an 1 hour until chilled.
• Onto a peice of parchment paper, sprinkle a little bit of cornmeal.
• Place chilled dough ball into the center and then dust a rolling pin with a little cornmeal as well.
• Roll dough out to 1/4" thickness. If the dough starts to stick, sprinkle a little bit more cornmeal on top.
• Bake and use according to your gallete, tart, crust or quiche recipe dictates.
• You can make this ahead and chill up to 3 days.

ZUCCHINI CORNBREAD PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
• Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.
• Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.
• Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.

CORNMEAL-CRUSTED CRAYFISH PIES

Steps:

• Place the flour, cornmeal, sugar, and salt in the bowl of a food processor. Pulse to combine. Add the butter in small pieces and pulse into the dry mix just until coarse pebbles form. Transfer the mixture to a large bowl. By hand, gradually work in the sour cream and 1/4 cup ice water. The dough should be soft and pliable but not sticky. Adjust as necessary with flour or water. Chill the dough for at least 30 minutes (or up to a day in advance).
• To prepare the pies, preheat the oven to 350°F. Divide the dough into 8 equal parts. Roll each part into a very thin (1/8-inch) round and drape it into a 4-ounce tart pan or individual gratin dish. Cover each shell with parchment paper or foil and fill with pie weights or dried beans. Place the pie shells on a baking sheet and bake for 10-12 minutes, until lightly golden. Remove the beans and parchment and bake 1-2 minutes longer. Don't let them color too much, because they will be baked again with the filling. Let them cool to room temperature.
• Heat the oil and butter in a large skillet over medium-high heat. Add the onion, celery, bell pepper, and fennel, if using, and sauté for about 5 minutes, until softened. Add the garlic, scallions, and parsley and cook for 2-3 minutes more. Sprinkle the vegetables with the flour and stir. Whisk in the stock, lemon zest and juice, and Worcestershire sauce. Add the crayfish and simmer for a few more minutes, until the crayfish is warm. Adjust the seasonings with salt, pepper, and hot sauce. Cool to room temperature or refrigerate until ready to make pies.
• Fill each cooled shell with 3 ounces (about 6 tablespoons) of crayfish filling. Set them on a baking sheet and bake at 350°F until hot and bubbly, about 15 minutes. Serve warm or at room temperature.
• I cook only with Louisiana crayfish-accept no substitutes! Frozen varieties are available from China, but they have no texture or flavor. That's because the fat that normally coats fresh crayfish does not freeze well (it tends to go rancid before the tail meat does), so it's rinsed off before freezing. But crayfish needs that fat to retain its sweet flavor. Your best bet is to choose a Louisiana source (see Sources, p. 384) whose crayfish are frozen close to the end of the January-to-June season. Better yet, buy a few pounds of fresh crayfish and freeze them yourself, but use them up within four weeks.
• Put your fear of pastry aside-this cornmeal pie dough is not sticky and is absolutely wonderful to work with. If you don't want to bother blind-baking pie shells you can simply prepare these as little turnovers. Roll each portion of dough into a 6-inch round, place a few tablespoons of filling on one half, fold the other side over the top, and crimp the edges together with a fork or your fingers. Brush them with egg wash, if you like, and bake at 350°F until golden, about 25-30 minutes, or deep-fry them-which is more traditional.

SAVORY PIE CRUST

Steps:

• Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
• Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.

SAVORY CORN PIE

Steps:

• Preheat oven to 375 degrees F.
• Cornbread topping:.
• Mix ingredients togehter only to moisten.
• Filling:.
• Lightly brown the sauaage over medium heat and drain.
• Stir flour in with meat.
• Slowly add tomato juice while stirring and cook to thicken.
• Drain corn and beans, reserving liquid.
• Add to meat mixture.
• If sauce/meat mixture gets too thick, thin with reserved vegetable juices or more tomato juice.
• Pour meat mixture into 2 quart casserole.
• Top with cornbread dough dropped by spoonful.
• Bake at 375 degrees until browned and bubbly, about 25 minutes.

ZUCCHINI CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
• Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
• Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
• Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.