Cornmeal Crust Black Raspberry Pecan Pie


Cornmeal Crust Black Raspberry Pecan Pie

Photo by James Acomb


For the crust:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon cornmeal
  • 1/2 cup shortening
  • 8 tablespoons butter, cold
  • 4-5 tablespoons ice-cold water

For the filling:

  • 1 tablespoon butter
  • 2 cups black raspberries (or red raspberries, if unavailable)
  • 1 1/2 cup bourbon
  • Juice of 1 lemon, plus zest
  • 2 tablespoons sugar
  • 3 eggs
  • 1/2 cup sugar
  • 1 cup dark corn syrup
  • 1 cup chopped pecans
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3 tablespoons butter, chopped

To prepare crust:

  1. Sift flour, salt, sugar, and cornmeal into a large bowl. Add shortening, and cut into the flour mixture using a pastry blender until the mixture resembles coarse cornmeal.
  2. Cut cold butter into -inch cubes and gradually add to bowl, using pastry blender to combine. Once butter has been cut into flour mixture, gradually add ice-cold water, 1 tablespoon at a time. Add only enough water to moisten and bind the dough.
  3. Form the dough into a disc and wrap in wax paper. Refrigerate up to 30 minutes before rolling. Flour a surface with a mixture of flour and cornmeal. Roll out dough until large enough to fit a 9-inch pie plate. Press dough into pie plate, evenly working up the sides of plate. Crimp edges.

–Recipes by Trace Barnett | Photos by James Acomb

This story appears in Birmingham magazine’s November 2017 issue. Subscribe today!

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