Buttery Cornmeal Pastry

Name: Buttery Cornmeal Pastry
Total time: 40 min
Yield: makes one 10-inch tart shell or 6 individual potpie crusts
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

6,185 Ratings

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

By 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

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

Directions

Step 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.

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Make Ahead

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

Serve With

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Buttery Cornmeal Pastry

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Recipe Summary

Ingredients

Directions

Make Ahead

Serve With

Reviews

All Reviews for Buttery Cornmeal Pastry

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Buttery Cornmeal Pastry

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Serve With

Reviews

All Reviews for Buttery Cornmeal Pastry