Cornmeal Butter Crust
- Yield 10 servings
Cornmeal adds texture to this buttery pie crust.
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 7 teaspoons chilled unsalted butter, cut into small pieces
- 3 to 4 tablespoons ice water
- Mix flour, cornmeal, sugar and salt in the bowl of a food processor. Add butter and pulse until incorporated. Add water, 1 tablespoon at a time while pulsing, until a ball forms. Remove and wrap with plastic wrap. Chill at least 30 minutes.
- Roll dough out on a lightly floured surface with a lightly floured rolling pin into a 14-inch circle. Fit into a 9-inch pie pan, and crimp excess dough around the edges of the pan. Chill at least 15 minutes.
Recipe by David Bonom