My F&W
quick save (...)
Flaky Cornmeal Pastry
© Kamran Siddiqi

Flaky Cornmeal Pastry

  • SERVINGS: Makes enough for two 10-inch pies
  1. 2 cups allpurpose flour
  2. 3/4 cup cornmeal, preferably stone-ground
  3. 1 teaspoon salt
  4. 2 sticks (8 ounces) cold unsalted butter, cut into small pieces
  5. 3/4 cup ice water
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.