Cornmeal Dough

Photo: Christopher Baker
1 9-inch crust

Use this dough to make our Lemon-Chamomile Cream Pie.


  • 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


  1. 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).

  2. Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

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