BUTTERY CORNMEAL PASTRY
This pastry goes well with savory pies (buttermilk pie, meat pies, yam pie, veggie pies, etc) - a nice change of pace! The cornmeal in the pastry gives it a lovely crumbly texture. Based on a recipe from "Food and Wine Magazine," Oct 2004.
Provided by Julesong
Categories Savory Pies
Time 35m
Yield 1 10inch pie crust
Number Of Ingredients 6
Steps:
- Pulse the flour, cornmeal, and salt together in a food processor; add the cold butter and pulse until the pieces are about the size of small peas.
- Sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix.
- Transfer pastry to a lightly-floured board and gently pat it into a disk; wrap with plastic wrap and refrigerate for 30 minutes before using.
- To use, transfer chilled pastry to a lightly-floured board and gently roll out to create either one 10-inch tart shell or six individual potpie crusts.
- The pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Islam Bts
[email protected]I love this recipe! The pastry is so easy to make and the filling is delicious. I've made it several times and it's always a hit.
Elga Lolesio
[email protected]This recipe is a winner! The crust is flaky and the filling is creamy and delicious. I will definitely be making this again.
Ssemugabi Emmanuel
[email protected]I've never made cornmeal pastry before, but this recipe made it easy. The pastry was delicious and the filling was perfect.
Luke
[email protected]This recipe was easy to follow and the pastry turned out great. I used frozen blueberries for the filling and they worked perfectly.
Mi Jaynal
[email protected]I made this for my family and they loved it! The crust was crispy and the filling was sweet and gooey. I will definitely be making this again.
Bot Squad
[email protected]This recipe is a bit time-consuming, but it's worth it. The pastry is flaky and the filling is creamy and delicious. I would definitely make this again for a special occasion.
Ibrahim Adham
[email protected]I love the buttery flavor of this pastry. It's so rich and decadent. The filling is also very good. I used fresh peaches and they were perfect.
Rana Muhammad Awais
[email protected]This was my first time making cornmeal pastry and it was a success! The instructions were easy to follow and the pastry turned out perfectly. I will definitely be making this again.
Rachel Cramer
[email protected]I've made this recipe several times and it always turns out great. The crust is so easy to work with and the filling is delicious. I like to add a little bit of cinnamon to the filling for extra flavor.
Takari Rashko
[email protected]This cornmeal pastry recipe is a keeper! The crust is buttery and flaky, and the filling is sweet and creamy. I made it for a potluck and it was a huge hit. Everyone loved it!