Food Service Version
Yield
One shallow hotel pan- 24 large servings or ~72 taste test servings
Ingredients
1. Preheat oven to 350 °F.
Crust:
2. Combine flours, cornmeal, salt and sugar in a bowl.
3. Cut the shortening or butter until the mixture resembles coarse crumbs about the size of peas.
4. Mix in the water, a tablespoon at a time until the dough just sticks together.
5. Press the dough out into a greased 9 inch pie plate.
Filling:
1. Combine all ingredients except cheese in a bowl.
2. Fill up your pie and top with cheddar.
3. Bake for 45 minutes at 350 °F, until the crust is golden brown.
Crust:
2. Combine flours, cornmeal, salt and sugar in a bowl.
3. Cut the shortening or butter until the mixture resembles coarse crumbs about the size of peas.
4. Mix in the water, a tablespoon at a time until the dough just sticks together.
5. Press the dough out into a greased 9 inch pie plate.
Filling:
1. Combine all ingredients except cheese in a bowl.
2. Fill up your pie and top with cheddar.
3. Bake for 45 minutes at 350 °F, until the crust is golden brown.
Crust:
2 cups all purpose flour
1 cup cornmeal
1 cup whole wheat flour
¾ tsp. salt
2 tsp. sugar
1 cup shortening or butter
~8 Tbsp. cold water
Filling:
12 cups black beans
2 cups onion, chopped
2 tsp. garlic powder
2 tsp. cumin
2 tsp. chili powder
1 tsp. black pepper
3 cups salsa, canned tomatoes or freshly chopped tomatoes
6 cups corn*
4 cups shredded cheddar cheese
2 cups all purpose flour
1 cup cornmeal
1 cup whole wheat flour
¾ tsp. salt
2 tsp. sugar
1 cup shortening or butter
~8 Tbsp. cold water
Filling:
12 cups black beans
2 cups onion, chopped
2 tsp. garlic powder
2 tsp. cumin
2 tsp. chili powder
1 tsp. black pepper
3 cups salsa, canned tomatoes or freshly chopped tomatoes
6 cups corn*
4 cups shredded cheddar cheese
Directions
1. Preheat oven to 350 °F.
Crust:
2. Combine flours, cornmeal, salt and sugar in the bowl of a food processor. Pulse to combine.
3. Cut the shortening or the butter into chunks, then add them to the food processor and pulse until the mixture resembles coarse crumbs.
4. Add the cold water slowly. Ideally, use just enough that the dough sticks together.
5. Grease a hotel pan and press the crust into the the bottom of the pan and three quarters of the way up the sides.
Filling:
1. Mix all ingredients together in a large bowl, except cheddar cheese.
2. Spread evenly into pie crust.
3. Top with cheddar.
4. Bake for ~45 minutes at 350 °F, until crust is golden brown.
*Fresh, canned or frozen will work. If using canned, drain and rinse. If using frozen, allow to thaw and drain before using.
Crust:
2. Combine flours, cornmeal, salt and sugar in the bowl of a food processor. Pulse to combine.
3. Cut the shortening or the butter into chunks, then add them to the food processor and pulse until the mixture resembles coarse crumbs.
4. Add the cold water slowly. Ideally, use just enough that the dough sticks together.
5. Grease a hotel pan and press the crust into the the bottom of the pan and three quarters of the way up the sides.
Filling:
1. Mix all ingredients together in a large bowl, except cheddar cheese.
2. Spread evenly into pie crust.
3. Top with cheddar.
4. Bake for ~45 minutes at 350 °F, until crust is golden brown.
*Fresh, canned or frozen will work. If using canned, drain and rinse. If using frozen, allow to thaw and drain before using.
Home Version
Yield
One nine-inch pie, approximately 8 servings
Ingredients
Crust:
½ cup all purpose flour
¼ cup cornmeal
¼ cup whole wheat flour
¼ tsp. salt
1 tsp. sugar
¼ cup butter or shortening
~3 Tbsp. cold water
Filling:
4 cups drained black beans*
1 onion, chopped
1 tomato, chopped, or 1 can diced tomatoes
4 cups corn**
½ tsp. garlic powder
½ tsp. chili powder
½ tsp. cumin
¼ tsp. black pepper
2 cups shredded cheddar cheese
½ cup all purpose flour
¼ cup cornmeal
¼ cup whole wheat flour
¼ tsp. salt
1 tsp. sugar
¼ cup butter or shortening
~3 Tbsp. cold water
Filling:
4 cups drained black beans*
1 onion, chopped
1 tomato, chopped, or 1 can diced tomatoes
4 cups corn**
½ tsp. garlic powder
½ tsp. chili powder
½ tsp. cumin
¼ tsp. black pepper
2 cups shredded cheddar cheese
Directions
1. Preheat oven to 350 °F.
Crust:
2. Combine flours, cornmeal, salt and sugar in a bowl.
3. Cut the shortening or butter until the mixture resembles coarse crumbs about the size of peas.
4. Mix in the water, a tablespoon at a time until the dough just sticks together.
5. Press the dough out into a greased 9 inch pie plate.
Filling:
1. Combine all ingredients except cheese in a bowl.
2. Fill up your pie and top with cheddar.
3. Bake for 45 minutes at 350 °F, until the crust is golden brown.
Crust:
2. Combine flours, cornmeal, salt and sugar in a bowl.
3. Cut the shortening or butter until the mixture resembles coarse crumbs about the size of peas.
4. Mix in the water, a tablespoon at a time until the dough just sticks together.
5. Press the dough out into a greased 9 inch pie plate.
Filling:
1. Combine all ingredients except cheese in a bowl.
2. Fill up your pie and top with cheddar.
3. Bake for 45 minutes at 350 °F, until the crust is golden brown.
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