CORN PIE CRUST

Ingredients:

Instructions:

  1. Sift flour and measure; add salt and sift again.
  1. Using pastry blender or 2 knives, thoroughly cut in half of shortening, or until mixture resembles corn meal.
  2. Cut in remaining shortening coarsely or until particles are about size of peas.
  3. Sprinkle water, 1 tbsp at a time, over small portions of the mixture
  4. With a fork, press the flour particles together as they absorb the water. Do not stir.
  5. 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.
  6. 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.
  7. Chill dough.
  8. Bake at 450 deg F for 10 mins or until brown.

CORN PIE FILLING

Ingredients:

Instructions:

  1. Pour on the upper part of double boiler. Mix well until thick.
  2. Place cooked filling in baked crust.
  3. Top with meringue (see below)
  4. Return to oven; bake until golden brown.

MERINGUE

Ingredients:

Instructions:

  1. Beat egg whites until foamy
  2. Add sugar gradually and beat until it stands on peaks.