Crab & Corn Pie

6
Servings
80m
Prep Time
50m
Cook Time
2h 10m
Ready In


"Recipe source: Southern Cast Iron Magazine (Summer 2016)"

Original recipe yields 6 servings
OK
  • FOR THE DOUGH
  • FOR THE FILLING
  • FOR THE TOPPING

Nutritional

  • Serving Size: 1 (243.5 g)
  • Calories 562.4
  • Total Fat - 35.7 g
  • Saturated Fat - 19.6 g
  • Cholesterol - 229.6 mg
  • Sodium - 940.1 mg
  • Total Carbohydrate - 42 g
  • Dietary Fiber - 3.7 g
  • Sugars - 1.7 g
  • Protein - 19.8 g
  • Calcium - 242.8 mg
  • Iron - 2.1 mg
  • Vitamin C - 5.5 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

In a large bowl whisk together the first 3 ingredients (-salt) using two forks or a pastry blender; cut in cold butter until mixture is crumbly. Gradually add 5 tablespoons buttermilk, stirring until dry ingredients are moistened. Add remaining buttermilk if needed. Turn out on a lightly floured board and shape into a disk. Cover tightly with plastic wrap and refrigerate until firm - 30 minutes.

Step 3

Let dough stand at room temperature until softened (5 minutes). On a floured board roll dough into a 12 inch circle. Transfer to an 8 inch cast iron skillet, pressing into bottom and up sides. Trim excess dough to 1/2 inch from edge of skillet. Tuck edges under and crimp as desired.

TO MAKE THE FILLING


Step 4

In a large bowl whisk together the cream and eggs. Stir in crabmeat, cheese, corn, salt, pepper and paprika. Pour into crust.

Step 5

Bake until knife inserted in center comes out clean (45-55 minutes). Let cool for 30 minutes.

TO MAKE THE TOPPING


Step 6

In a bowl toss together crabmeat, bacon, tomatoes, corn, green onion, vinegar and salt -- serve with pie.

Tips & Variations


No special items needed.

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