Buttery Cornmeal Pastry

This recipe can easily be doubled. The cornmeal in the pastry gives it a lovely crumbly texture.

slideshow Pie and Tart Recipes

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  • Servings: makes one 10-inch tart shell or 6 individual potpie crusts
KEY: Pies & Tarts, Fast, Make Ahead, Staff Favorites

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Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons fine white cornmeal
  • 1/2 teaspoon salt
  • 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup ice water

How to make this recipe

  1. In a food processor, pulse the flour with the cornmeal and salt. Add the butter and pulse until the size of small peas. Sprinkle with the water and pulse just until the pastry is evenly moistened. Transfer to a lightly floured board and pat into a disk. Wrap and refrigerate the pastry for 30 minutes.

Make Ahead

The pastry can be refrigerated overnight or frozen for 1 month.

Serve With

Duck Confit Potpie

Contributed By Published October 2004

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