Cornmeal Pie Crust
Cornmeal Pie Crust! A dash of stone ground cornmeal adds beautiful color and a slight crunch to classic pie dough. I love this crust filled with summer berries or tomatoes.
This is one of my favorite crusts to use for savory pies, tarts and galettes. I like to use stone ground cornmeal for a rustic texture and flavor.
This dough is also wonderful for fruit pies, especially Blueberry Pie. The dough comes together is just a few minutes.
Check out the step by step photos to see the process for making Cornmeal Pie Dough:
Tips for making great Cornmeal Pie Crust:
- Use stone-ground cornmeal for a rustic texture and complex flavor.
- I like to use yellow cornmeal for the color and flavor.
- As with any flaky pie dough, keep the ingredients cold.
- If the dough is very cold it can be a bit crumbly when you start rolling. You can let the dough warm up a bit for easier handling.
- If the dough cracks while rolling, just pinch it back together and keep going.
- If you only need half the dough for your recipe (one crust pie or galette) you can make a full recipe and wrap and freeze the extra dough for another dish.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Cornmeal Pie Crust
A Perfect Pie Crust is a thing of beauty. A dash of cornmeal add beautiful color and a slight crunch to the classic dough. I love this crust filled with summer berries or tomatoes.
servings
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Ingredients
- 10 oz all purpose flour (2 cups, see note)
- 3 ½ oz stone ground cornmeal (⅔ cup)
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 4 oz vegetable shortening (or leaf lard, cold)
- 4 oz unsalted butter (very cold and sliced into 1/4″ thin slices)
- 4 oz ice cold water (½ cup)
Instructions
- Combine 10 oz all purpose flour, 3 ½ oz stone ground cornmeal, 1 teaspoon salt and 1 tablespoon granulated sugar. Whisk together to mix the ingredients evenly.
- Using your fingers, cut 4 oz lard or shortening into the flour mixture until it resembles coarse cornmeal. Using your fingers, toss 4 oz unsalted butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
- Pour 4 oz ice cold water onto the flour all at once and toss to combine. Gently press the dough just until it comes together. It will look a little dry in spots. The water will redistribute in the dough as it rests.
- Wrap the dough and refrigerate for at least 2-3 hours before using.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
What are the baking instructions?
Bake according to the pie recipe you are making. It bakes like any other pie crust.
My Mom used to make this crust and called it her half and half crust! This is the best for quiche!! I’m going to give it a try!! Thank you!!