Cornmeal Pie Crust

I had someone ask me about the crust I made for the Tomato Pie from yesterday, so I thought I'd go ahead and write a post about it. Like the standard pie crust (pâté brisée), this crust uses all butter. Real butter - none of that fake stuff around here! However, to provide a bit more bite or crunch, some of the flour was replaced with cornmeal. I opted to use some corn meal since I thought it would make the crust have a texture more suited to Tomato Pie as opposed to Apple Pie, which I think would go better with the standard pie crust (pâté brisée). Then, I threw in some Parmesan cheese for just a hint of flavor. I figured you put enough cheese into the Tomato Pie filling, so just a bit in the crust ties it all together.




Cornmeal Pie Crust by Morsels of Life
A crisp, buttery crust well suited for savory dishes, like Tomato Pie or Pot Pie.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 1 hour, 40 minutes
Yield: 8 servings

Materials:

• 1 cup flour (I used half whole wheat and half white.)


• 3/4 cup cornmeal


• 3/4 teaspoon salt


• 1/2 cup butter, chunked


• 3 tablespoons Parmesan cheese, grated


• 4 tablespoons ice water

Methods:

1. Pulse all materials (except water) in food processor until reasonably homogeneous.


2. Drizzle in water until dough can barely come together.


3. Squeeze dough together and refrigerate, allowing the water time to equilibriate.


4. Roll out dough and place into pie plate, then poke small holes in the crust.


5. Bake at 350F until crisp.

What are some of your favorite pie fillings?

 
 

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