I found this recipe in my go-to pie recipe book, Pie Pie Pie: Easy Homemade Favorites, by John Phillip Carroll. Though his recipe specified yellow cornmeal, white or blue can be substituted. I’ve made this recipe using all three colors.
The first time I made this, I didn’t have enough vegetable shortening in the house. All I had on hand (as far as the stick variety go) was ¼ cup and I was too lazy to dig another ¼ cup from the tub in the cupboard. As I’ve made cornmeal pie crusts several times now, I’ve had problems with the dough being too soft. Decreasing the vegetable oil and increasing the water (to five tablespoons) seemed to solve that problem but I wouldn’t recommend that option in the long-run. The dough made the way I made it was very tough. The other cornmeal pie crusts I’ve made had dough so soft I couldn’t even roll it out with a rolling pin – I had to pat it into the pan.
If you have a hard time rolling out your cornmeal pie crust, feel free to use your hands to pat the dough into the pie dish. This works well for fixing tears if your dough tears while you’re trying to fit it into the dish.
You can easily make this dish gluten-free, vegan or both by subbing gluten-free, all-purpose flour and by using vegetable shortening.
- 1 c. all-purpose flour (can sub gluten-free all-purpose flour)
- ½ c. white cornmeal
- ½ tsp. salt
- ½ c. vegetable shortening or butter, chilled for a few minutes in the freezer
- 3 to 4 T. cold water
- In a medium bowl combine the flour, cornmeal and a salt and stir together with a fork until evenly mixed.
- Add shortening. Using finger tips or a pastry blender, work into the dry ingredients until the mixture looks like coarse crumbs.
- Add the water one tablespoon at a time stirring with a fork after each addition.
- Flour your hands and pat the dough into a smooth cake about four inches across. Place on a generously floured surface and roll the dough into a circle about 12 inches across and 1/8 inch thick. Dust both the work surface and the dough with flour while you work to ensure the crust doesn’t stick to the surface.
- Transfer to a 9-inch pie pan then trim and flute the edges or press with the fork tines. This crust is ready to be baked or filled and then baked, depending on your recipe.