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


  1. 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.
  2. 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



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