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Cornmeal Crust for Peach Potpie

Recipe photo courtesy of VICTORIA PEARSON

Use this 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.

Source: Martha Stewart Living, July 2010
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

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

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  • 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.
    Reply

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