I had someone ask me about the crust I made for the Tomato Pie from yesterday, so I thought I'd go ahead and write a post about it. Like the standard pie crust (pâté brisée), this crust uses all butter. Real butter - none of that fake stuff around here! However, to provide a bit more bite or crunch, some of the flour was replaced with cornmeal. I opted to use some corn meal since I thought it would make the crust have a texture more suited to Tomato Pie as opposed to , which I think would go better with the standard pie crust (pâté brisée). Then, I threw in some Parmesan cheese for just a hint of flavor. I figured you put enough cheese into the Tomato Pie filling, so just a bit in the crust ties it all together.
Cornmeal Pie Crust by Morsels of Life
A crisp, buttery crust well suited for savory dishes, like Tomato Pie or Pot Pie.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 1 hour, 40 minutes
Yield: 8 servings
- 1 cup flour (I used half whole wheat and half white.)
- 3/4 cup cornmeal
- 3/4 teaspoon salt
- 1/2 cup butter, chunked
- 3 tablespoons Parmesan cheese, grated
- 4 tablespoons ice water
What are some of your favorite pie fillings?
- Pulse all materials (except water) in food processor until reasonably homogeneous.
- Drizzle in water until dough can barely come together.
- Squeeze dough together and refrigerate, allowing the water time to equilibriate.
- Roll out dough and place into pie plate, then poke small holes in the crust.
- Bake at 350F until crisp.