![]() Whisk in 1 cup of evaporated milk (or regular whole milk) until a smooth white sauce forms. ![]() Whisk in flour and toast for three minutes. Season with 1 tsp salt and 1/2 tsp freshly-ground pepper. Simmer for 5 to 10 minutes until corn is hot through and loses “raw” flavor. ![]() Add 1/4 cup water and cover, simmering until onion is very soft but not brown. Sauté onion in bacon fat for two minutes, stirring often. Remove to a separate bowl using a slotted spoon, leaving bacon fat in skillet. Brown bacon in frying pan until fat has rendered and bacon is well cooked. Measure 3 1/2 cups of kernels into a large mixing bowl. While dough chills, make filling: Cut corn off all of the cobs. Wrap each half of the pastry in plastic wrap, then flatten into two disks. Turn pastry out onto sheet of plastic wrap and knead through the plastic to form into a ball. Add evaporated milk (or cream.) Mix with a fork until pastry begins to pull together. Cut butter into flour mixture with two knives or fingertips until mixture resembles wet sand with some pea sized bits in it. Make pie crust: Sift flour, sugar, and salt together.
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