CORN PIE CRUST
Ingredients:
- 4 1/2 c flour
- 1 1/2 c crisco
- 3/4 tsp salt
- 15-16 tbsp iced water
Instructions:
- Sift flour and measure; add salt and sift again.
- Using pastry blender or 2 knives, thoroughly cut in half of shortening, or until mixture resembles corn meal.
- Cut in remaining shortening coarsely or until particles are about size of peas.
- Sprinkle water, 1 tbsp at a time, over small portions of the mixture
- With a fork, press the flour particles together as they absorb the water. Do not stir.
- Toss aside pieces of dough as formed and sprinkle remaining water over dry portions; use only enough water to hold the pastry together. It should not be wet or slippery. Remember, sprinkle flour on board while rolling dough.
- Use 10-in pie plate. Press all together lightly with fingers; or wet dough in wax paper and press together gently. Remember, the less the dough is handled the more tender and flaky the pastry will be.
- Chill dough.
- Bake at 450 deg F for 10 mins or until brown.
CORN PIE FILLING
Ingredients:
- 1 can cream style corn
- 1 can condensed milk
- 3 pcs egg yolk
- 2 tbsp butter
- 2 tbsp flour
Instructions:
- Pour on the upper part of double boiler. Mix well until thick.
- Place cooked filling in baked crust.
- Top with meringue (see below)
- Return to oven; bake until golden brown.
MERINGUE
Ingredients:
- 3 pcs egg yolk
- 6 tbsp sugar
Instructions:
- Beat egg whites until foamy
- Add sugar gradually and beat until it stands on peaks.