New This Month

Cornmeal Dough

Use this dough to make our Lemon-Chamomile Cream Pie.

  • Yield: Makes one 9-inch crust

Photography: Christopher Baker

Source: Martha Stewart Living, June 2008


  • 1 1/2 cups all-purpose flour
  • 3/4 cup yellow cornmeal, preferably medium-ground
  • 3/4 teaspoon salt
  • 3/4 teaspoon sugar
  • 6 ounces (3/4 cup) cold unsalted butter, cut into small pieces
  • 1/4 cup ice water


  1. Pulse flour, cornmeal, salt, and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until dough just begins to hold together (no longer than 30 seconds).

  2. Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

Cook's Notes

Dough can be frozen for up to 1 month; thaw in the refrigerator before using.


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