Cornmeal Pie Crust
Bring a delightful twist to your pies with this Cornmeal Pie Crust, a recipe that combines buttery flakiness with a subtle crunch from fine yellow cornmeal. Perfect for both sweet and savory fillings, this easy-to-make crust adds a rustic charm to any dish. The dough comes together in just 20 minutes with pantry staples like all-purpose flour, granulated sugar, and a touch of apple cider vinegar for added tenderness. Chilled and rested for optimal flakiness, this crust rolls out beautifully to complement everything from fruit pies to quiches. Whether you're crafting a summer berry tart or a hearty pot pie, this cornmeal-infused pie crust will elevate your baking game with its unique flavor and texture.
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Ingredients
- 1.25 cups all-purpose flour
- 0.75 cups fine yellow cornmeal
- 1 tablespoon granulated sugar
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, cold and cubed
- 4 tablespoons ice water
- 1 teaspoon apple cider vinegar (optional)
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, and salt until evenly combined.
Step 2
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until the texture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 3
In a small bowl, combine the ice water and apple cider vinegar (if using). Gradually drizzle the liquid into the butter-flour mixture, 1 tablespoon at a time, gently mixing with a fork or your hands after each addition.
Step 4
Continue adding water until the dough starts to clump together and holds its shape when pressed. Be careful not to overwork the dough.
Step 5
Turn the dough out onto a clean countertop or piece of parchment paper. Gather it into a ball, then flatten it into a disk about 1 inch thick. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days, to allow the dough to rest and firm up.
Step 6
When ready to use, roll the chilled dough out on a lightly floured surface to your desired thickness, about 1/8 inch, and transfer it to your pie dish.
Step 7
Trim and crimp the edges as desired and refrigerate the prepared pie crust for at least 15 minutes before filling or baking to prevent shrinkage.
Nutrition Facts
| Serving size | (498.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2202.6 |
| Total Fat 149.0g | 0% |
| Saturated Fat 91.8g | 0% |
| Cholesterol 387.5mg | 0% |
| Sodium 1214.0mg | 0% |
| Total Carbohydrate 198.6g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 13.5g | |
| Protein 23.5g | 0% |
| Vitamin D 87.5IU | 0% |
| Calcium 63.6mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 329.8mg | 0% |
Source of Calories