Use this cornemeal crust recipe to make our Peach Potpie. 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.
Dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw before using.
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Martha Stewart Member
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.