Cornmeal Pie Dough

Name: Cornmeal Pie Dough
Yield: Makes four 5-inch pie crusts
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup yellow cornmeal, preferably stoneground; 1/2 cup sugar; 1 teaspoon salt; 8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces; 2 large egg yolks

This dough forms the crust for Acorn Squash and Honey Pies.

Source: Martha Stewart Living, November 1996

Makes four 5-inch pie crusts

Yield

Ingredients

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal, preferably stoneground
1/2 cup sugar
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
2 large egg yolks

Directions

1. In large bowl, mix together flour, cornmeal, sugar, and salt. Using your fingers, mix in butter until crumbly. In a small bowl, combine egg yolks and 3 tablespoons ice water. Add egg-yolk mixture to flour mixture. Using a fork, mix quickly and lightly. Knead dough lightly in bowl until dough holds together; add up to 1 tablespoon ice water if dry. Divide dough into four equal balls. Press each ball into a disk; wrap in plastic. Chill until firm, about 30 minutes.