Flaky Cornmeal Pastry

  • Servings: Makes enough for two 10-inch pies


  • 2 cups allpurpose flour
  • 3/4 cup cornmeal, preferably stone-ground
  • 1 teaspoon salt
  • 2 sticks (8 ounces) cold unsalted butter, cut into small pieces
  • 3/4 cup ice water

How to make this recipe

  1. In a large bowl, whisk the flour, cornmeal and salt. Using a pastry blender or 2 knives, cut int the butter until the mixture resembles coarse meal. Drizzle in the ice water and lightly mix the dough with your hands just until it holds together. Divide the dough in half; pat into 2 disks and wrap well in plastic. refrigerate or freeze until ready to use. Let stand at room temperature until cool but malleable before rolling out.

Contributed By Photo © Kamran Siddiqi Published March 1996

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457828 recipes/flaky-cornmeal-pastry 2013-12-06T23:26:02+00:00 Marcia Kiesel christmas|thanksgiving|pies-and-tarts|basic-easy|make-ahead march-1996, recipes,flaky-cornmeal-pastry 457828

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