Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Cornmeal Dough 1.2 (5) 1 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 May 16, 2017 Print Rate It 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). Rate it Print