Cornmeal Crust
Transform your homemade pies and tarts with this irresistible Cornmeal Crust, a perfectly balanced blend of flaky, buttery goodness and subtle cornmeal crunch. This rustic, golden crust elevates any dessert or savory dish, adding a slight sweetness and nutty depth from fine yellow cornmeal. Crafted with all-purpose flour, sugar, and a splash of apple cider vinegar for tender results, this dough is surprisingly simple to prepare in just 15 minutes. Ready to roll and bake after chilling, it’s ideal for pies, galettes, or quiches. Whether you're baking a fresh fruit tart or a savory filling, this cornmeal crust will deliver reliable structure and a gorgeous golden hue every time. Keywords: cornmeal crust recipe, flaky pie crust, homemade tart crust, easy cornmeal pastry.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.75 cups Fine yellow cornmeal
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, chilled and cubed
- 4 tablespoons Ice water
- 1 teaspoons Apple cider vinegar
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, and salt until evenly combined.
Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
In a small bowl or measuring cup, stir together the ice water and apple cider vinegar.
Gradually drizzle the ice water mixture over the flour and butter mixture, starting with 3 tablespoons. Gently mix with a fork or your hands until the dough comes together, adding the remaining tablespoon of water if needed. The dough should be moist but not sticky.
Turn the dough out onto a clean surface and gently gather it into a ball. Flatten the ball into a disc about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, before rolling and baking as needed.
When ready to use, roll the chilled dough on a lightly floured surface to fit your desired pie or tart pan. Proceed with your chosen recipe instructions for filling and baking.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 26.0 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 317 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
