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Cornmeal Crust

Cornmeal makes this dough slightly tricky to work with. To prevent cracks, bang the center of the disk with a rolling pin to soften before rolling.

  • Yield: Makes 2 disks (enough for two 11-inch pies)
Cornmeal Crust

Photography: VICTORIA PEARSON

Source: Martha Stewart Living, July 2010

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup finely ground cornmeal
  • 3 tablespoons sugar
  • Coarse salt
  • 2 sticks unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1/4 to 1/2 cup ice water

Directions

  1. Pulse flour, cornmeal, sugar, and 1 3/4 teaspoons salt in a food processor until combined. Add butter; pulse until mixture resembles coarse crumbs with no large pieces remaining. Add yolk, and drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together when pressed between 2 fingers (it should not be wet or sticky). If dough is too dry, pulse in more water, 1 tablespoon at a time.

  2. Turn out dough onto work surface, and knead once or twice to combine. Divide dough in half. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Cook's Note

Dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw before using.

Reviews (1)

  • MrsHolowaychuk 4 Nov, 2011

    This is the best pie crust recipe I have come across to date. I use it for more than just pumpkin or squash, wonderful with Saskatoon berries. It's clean, not greasy or heavy allowing for a wonderful alternative to the lard crust tradition.

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