As you know....I do NOT bake...it's best for everybody that way...but my husband DOES so he may be making this piecrust soon. The blueberry pie that V'ron brought, made with this pie crust, when she and Sammy visited was incredible. It was so perfect that I almost have a hard time of thinking of it with anything else but blueberries....and yet we'll have to try some other versions....
Thanks again V'ron! Here is her post that she shared on my facebook wall:
time I posted that cornmeal crust recipe, eh? This is from "A New Way
To Cook" by Sally Schneider (unlike the Pioneer Woman, I credit my
sources). Anyway, I doubled Schneider's recipe because I'm always short
of enough dough, plus, you need to double if you want a 2 crusted pie:
1 1/3 c flour
2/3 c cornmeal (I used fine ground, Schneider suggests mixing coarse vs fine "for the most interesting texture" which I'll try someday)
1 tsp kosher salt
1/2 tsp baking powder
2 tbs brown sugar
8 tbs cold unsalted butter, cut up
6 tbs sour cream
Make like any pie crust in a food processor: process all the dry together to mix. Then process in the butter until you get a gravelly mix. Then dump in the sour cream and process until it just begins to hold together. I had to put in a tbs of ice water. Chill in the fridge for a bit, then roll out, and bake according to your favorite pie filling recipe.