Author: Bob and Robin Young

Web Page: www.rockinrs.com

Crust

1

Combine the flour and salt in a bowl. Add the butter in chunks and mix until mixture resembles course crumbs. Add enough ice cold water, 1 tablespoon at a time, and cut in until dough just comes together. Try not to over-work the dough.

2

Cut the dough ball into two pieces, one piece slightly larger than the other. Form into a round. flat, wrap and place into the refrigerator for a minimum of 30 minutes.

Filling

1

Pre-Heat the oven to 400° F

2

Remove the corn from the cob along with the liquid and grits.

3

Combine the flour, spices and butter. Add to the corn and mix.

4

Remove the larger dough ball from the refrigerator. Roll out to about 2" larger than the pie pan. Place in the pie pan leaving the overlap. Pour in the corn mixture and the whole milk.

5

Place the smaller dough ball on a working surface and roll out. Place on top of the corn. Seal the edges and trim off excess dough. Put 4 cuts along the edge of the pie and one cross slice in the center. Place about 2" of aluminium foil over the edges.

6

Place in the oven and cook for 35 minutes. Remove the aluminium foil and cook for another 20 minutes, or until the crust is a golden brown and the corn is bubbly. Remove from the oven and cool for 10 minutes.

7

Serve with fresh sliced tomatoes.