This is my second cornmeal pie crust recipe of recent weeks. The first was my own recipe which was basically a cross of this one and my Perfect Homemade Pie Crust recipe. Instead of winging it, I thought I should try following actual recipe directions.
This recipe is courtesy of Grandma Mo and comes from Relish Magazine, it appears.
- 1/2 c. cornmeal
- 1/2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 2 T. butter
- 2 to 4 T. ice water
- Coat a 9-inch deep-dish pie plate with cooking spray.
- Place cornmeal, flour, powder and salt in a food processor fitted with a pastry cutter blade; pulse to combine.
- Add egg and butter; pulse until mixed.
- Add water one tablespoon at a time, until dough forms a ball. (You may need to adjust the water/cornmeal/flour combination – I had to.)
- Press into pan and cook according to recipe directions.
I’m not sure how correct this recipe is as although it listed baking powder and salt amongst its ingredients, it did not specify what to do with those ingredients in the directions. I just threw them in with the flour and cornmeal. (I’m not quite sure why one would need baking powder in a pie crust, but oh well.)
If you have a food processor it’s incredibly handy for making pie crusts. Mine has a dough setting that lasts about 60 seconds, which seems to be about the time it takes for me to get a ball of dough to form after I add water.
Incidentally, the ingredients in this recipe seemed to gel better than my previous Cornmeal Pie Crust recipe.