Buttery Cornmeal Pastry

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READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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