Cornmeal Pie Crust


A great tasting crust to use when making a savory pie (or Quiche). It’s not the texture of your traditional pie crust; so if that’s what you’re looking for, I wouldn’t recommend this crust.


  • 1  c. all-purpose flour
  • 1/2 c. cornmeal
  • 1/2 tsp. salt
  • 1/2 c. butter, cold, diced
  • 3 or 4 T. cold water


  1. In a large bowl, combine flour, cornmeal and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. (Or do the above steps in a food processor – it’s a lot easier!)
  2. Flatten the ball to make a circle of dough and pat into a 9-inch glass pie dish.
  3. Use/bake according to recipe directions.

I took my Perfect Homemade Pie Crust recipe and substituted half a cup of cornmeal for a half a cup of flour as well as butter for shortening (as I didn’t have enough shortening).

While discussing this crust with my coworker today, he informed me you cannot substitute equal parts cornmeal to flour. You’re supposed to use slightly more cornmeal than the amount you’re substituting for. I would suggest a heaping measurement of the amount listed above.

Recipe rating: 


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