Name: Corn and Bacon Pie
Yield: Makes 8 Servings
Ingredients: 1 cup unbleached all purpose flour; 3/4 cup fine-grind whole grain cornmeal; 1/2 teaspoon salt; 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes; 3 tablespoons chilled solid vegetable shortening (preferably with no trans fats), diced; 3 to 4 tablespoons ice water; 3 to 4 tablespoons Nonstick vegetable oil spray; 1/2 pound bacon, coarsely chopped; 1 1/2 cups chopped sweet onion (such as Vidalia or Maui); 1 cup chopped red bell pepper; 1 12-ounce package frozen corn kernels (2 1/2 cups), thawed, patted dry; 1 1/2 cups half and half; 3 large eggs; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon freshly ground black pepper; 1 cup chopped green onions; 1 1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces)

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