Rating: 4 stars
6185 Ratings
  • 5 star values: 0
  • 4 star values: 6185
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  • 6,185 Ratings

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

Chef Ashley Christensen
Ashley Christensen
October 2004

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Recipe Summary

active:
10 mins
total:
40 mins
Yield:
makes one 10-inch tart shell or 6 individual potpie crusts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

Serve With

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