YELAPA-STYLE SWEET CORN PIE Adapted by ROSE HATTABAUGH - Milk Street

[sprinkleeninow]

Ingredients:

195 grams (1½ cups) all-purpose flour
1/2 teaspoon table salt, divided
57 grams (4 tablespoons) salted butter, cut into pieces
57 grams (¼ cup) vegetable shortening, cut into pieces
394 grams (2½ cups) corn kernels (About the corn puree below: Don’t be shy about pressing on the corn puree with the back of a spoon or silicone spatula to extract as much liquid—and flavor—as possible.)
1 cup whole milk
4 large eggs
107 grams (½ cup) white sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract

Method:
Heat the oven to 375°F with a rack in the middle position. In a medium bowl, whisk together the flour and ¼ teaspoon of the salt, then make a well in the center; set aside.

In a small saucepan, combine the butter, shortening and ¼ cup water. Bring to a simmer over medium-high, stirring to melt the solids. As soon as they’re melted and the mixture is simmering, pour it into the well of the dry ingredients. Working quickly, stir with a silicone spatula until the dry ingredients are evenly moistened and without any dry patches; the dough will be very soft and resemble wet mashed potatoes. Turn it out onto a large sheet of plastic wrap and, using your hands, form it into a 6- to 8-inch disk. Cover the dough disk with another large sheet of plastic wrap and, using a rolling pin, roll it into a 12-inch round of even thickness. Peel off the top sheet of plastic. Using the bottom sheet, carefully flip the round into a 9-inch pie plate, centering it as best you can.

Ease the dough, still on the plastic, into the corners and up the sides of the pie plate. Carefully peel off the plastic. If needed, patch any tears in the dough. Trim the excess dough and flute or crimp the edge. Carefully line the dough with a large sheet of foil, gently pressing it into the corners and up the sides, then fill with about 2 cups pie weights.

Bake until the dough is set, about 20 minutes. Carefully lift out the foil with weights, then prick the pie shell all over with a fork to deflate any air bubbles and prevent additional ones from forming. Bake until the shell is lightly browned, another 12 to 15 minutes. Transfer to a wire rack and let cool. Reduce the oven to 325°F.

In a blender, combine the corn, milk, eggs, sugar and cornstarch. Blend until smooth, about 1 minute. Set a fine-mesh strainer over a large bowl. Pour the puree into the strainer and press on the solids with a silicone spatula to extract as much liquid as possible; discard the solids. Stir in the lemon juice, vanilla and remaining ¼ teaspoon salt, then pour the mixture into the pie crust. Bake until the filling jiggles only slightly when the pie is gently shaken, 55 to 60 minutes.

Cool completely on a wire rack. Serve at room temperature or refrigerate for about 2 hours (cover if refrigerating longer) and serve chilled.