August 08, 2016
Fresh Tomatoes, Comfort Food, Lunch,
Main Dish, Shellfish, Crab meat, Dairy, Vegetables, Corn, Southern, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Potluck, Summer, Sunday Dinner, Oven Bake, Refrigerator more
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"Recipe source: Southern Cast Iron Magazine (Summer 2016)"
Preheat oven to 350 degrees F.
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.
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.
In a large bowl whisk together the cream and eggs. Stir in crabmeat, cheese, corn, salt, pepper and paprika. Pour into crust.
Bake until knife inserted in center comes out clean (45-55 minutes). Let cool for 30 minutes.
In a bowl toss together crabmeat, bacon, tomatoes, corn, green onion, vinegar and salt -- serve with pie.
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