Prep 10 mins
Cook 0 mins
I haven't tried this, but thought it sounded interesting. You may want to use less salt, per review.
- Combine cornmeal, flour and 1 tsp salt in a bowl.
- Cut in shortening.
- In a separate bowl, beat together egg and 1/4 cup water.
- Add to cornmeal mixture.
- Press into 9 inch pie plate to form crust.
- Use in place of regular pie crust.
Did this as a crust for a tamale pie. Added a half teaspoon of baking powder to fluff it up, and filled it with a really savory tabasco spiced ground beef. A topping of cheddar cheese and a few minutes at 350 made a fabulous dinner. Not something I would use for a sweet dish, but as a shell for a savory dish it was perfect.
I have just tried this recipe for a coconut cream pie. It looks great but I haven't tasted it yet. I bought a store bought pie at Hamilton Ontario Farmers's market before Christmas and it was made with cornmeal crust and was just delicious so I just had to try it. I made it in my new Martha Stewart pie plate (didn't think I would ever buy anything with her name on it!) It looks really pretty and professional looking with the crinkled crust... It was really easy to make but not easy to spread... sticky. Will comment again after I have tasted mine. Well here we are back again. I found that it tasted too salty... could be better with perhaps 1/4 tsp salt if salt is necessary at all.