Golden Pie Dough
- Prep Time30 min
- Ready in+1 hour to cool
- Yield1 12” pie with lid
- Serving Size8
- ⅔ cup water
- ¼ cup Professor Torbert’s Orange Corn Grits
- 1 cup all purpose flour
- ¼ cup Professor Torbert’s Orange Corn Flour
- ½ tsp salt
- 1 ½ tsp sugar (½ tsp for savory recipes)
- 1 stick unsalted butter, fridge temperature
- 1-2 tbsp ice-water (optional)
Method of Preparation
In a small saucepan, bring the water to a boil. Add the grits while stirring, and bring the pot down to medium heat. Cook the grits until very thick. The water should be almost completely gone, and the grits should be solid, and able to be formed into a ball at the bottom of the pot.
Transfer the thickened grits to a sheet of plastic wrap, and wrap it into a ball. Cool the grits down either by placing them in the freezer or in a bowl of ice water (make sure the grits stay dry!). The ice water will be faster, but it may be more tedious.
In a large mixing bowl, whisk together the all purpose flour, corn flour, salt, and sugar. Cut the butter into small pieces and add to the dry ingredients.
Combine the butter with the dry ingredients either with a stand mixer, hand mixer, food processor, or your fingers. If using your fingers, pinch the butter into the dry ingredients to combine it. Try to do this as quickly as possible, as the warmth from your fingers will start to melt the butter, which you want to avoid as much as possible. The dough will probably not stick together at this point, but the butter should be broken up well.
By now the grits should be cold, however make sure they are before combining it with the butter, as you don’t want to make the butter melt faster. Add in small amounts of the grits at a time, and combine well. With the corn flour and grits, your pie dough should be a lovely golden color!
At this point, your dough should stick together well. If you find it is too wet, add more all purpose flour. If it is too dry, add very small amounts of ice water until the dough sticks to itself.
Form the dough into a disk, and wrap with plastic wrap. Put it into the fridge to cool for at least an hour, but it can stay there for up to two days. You can also freeze the dough for up to a month. If it is frozen, thaw it in the fridge overnight before using.