Food & Cooking Recipes Ingredients Pasta and Grains Cornmeal Pate Brisee 3.0 (33) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 23, 2021 Print Rate It Share Share Tweet Pin Email Yield: Makes enough for two 9-inch single-crust pies or one 9-inch double-crust pie Try making this cornmeal pate brisee as the base for our Rhubarb Galette. Ingredients 2 cups all-purpose flour ½ 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 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). 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. Rate it Print