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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Recipe Information
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)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, and salt until evenly combined.
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.
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.
Continue adding water until the dough starts to clump together and holds its shape when pressed. Be careful not to overwork the dough.
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.
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.
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
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 198.6 g | 72% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 13.5 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 64 mg | 5% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 330 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.
