No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cornmeal Pate Brisee

Try making this cornmeal pate brisee as the base for our Rhubarb Galette.

  • yield: Makes enough for two 9-inch single-crust pies or one 9-inch double-crust pie

advertisement

advertisement

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, cold, cut into small pieces
  • 1/4 to 1/2 cup ice water

Directions

  1. Step 1

    Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process, until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds).

  2. Step 2

    Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour or up to 1 day before using.

Source
The Martha Stewart Show, March Spring 2007

Related Topics

advertisement

advertisement