Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Cornmeal Dough 1.2 (5) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Christopher Baker Yield: 1 9-inch crust Use this dough to make our Lemon-Chamomile Cream Pie. Ingredients 1 ½ cups all-purpose flour ¾ cup yellow cornmeal, preferably medium-ground ¾ teaspoon salt ¾ teaspoon sugar 6 ounces (¾ cup) cold unsalted butter, cut into small pieces ¼ cup ice water Directions 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). Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days). Print