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Crab & Corn Pie

Created by ellie on August 8, 2016

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.