Cornmeal Pastry
Prep time
Total time
Cornmeal Pastry is slightly sweet and full of flavor and texture. It’s a perfect accompaniment with rustic style pie fillings such as pumpkin, sweet potato, and squash.
Recipe type: Dessert | Pie Pastry | Pie Crust
Cornmeal Pastry for 9 Inch Single-Crust Pie:
  • 1½ cups all-purpose flour
  • ½ cup yellow cornmeal
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • ½ cup (1 stick) unsalted butter, chilled, cut into small pieces
  • 2 large egg yolks
  • 3 to 4 tablespoons ice water
Cornmeal Pastry:
  1. In a large mixing bowl, combine flour, cornmeal, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, combine egg yolks and 3 tablespoons water; whisk with a wire whisk or fork until combined. Add egg mixture to the flour mixture, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional 1 tablespoon water (or a little more) if necessary.
  3. Gently pat dough into a 6 inch disc. Wrap in plastic and refrigerate 1 to 2 hours or up to 1 day.
  4. Remove the chilled dough disc from refrigerator. If the dough is too cold and is hard to roll out, let stand at room temperature for 5 to 15 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough from the center out into a circle about 8 or 9 inches in diameter. Gently pick the dough up, lightly re-flour the work surface if necessary to prevent sticking, and replace the dough giving it a quarter turn. Continue lifting, turning, and rolling the dough until it is a 12 to 14 inch diameter circle and about ⅛ inches thick, doing your best to keep the dough shaped as circular as possible. Tip: Roll the dough to a diameter that is about 3 to 4 inches greater than the inside diameter of the pan, about 12 to 13 inches for a standard 9 inch pie pan or about 14 inches for a 9 inch deep dish pie pan.
  5. Transfer rolled dough to a 9 inch pan. Trim the pastry to 1-inch beyond the edge of the pie pan, turn the edges under. Flute the edges. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
  6. Add desired pie filling and bake as directed in the recipe.
Source: Martha Stewart's Pies & Tarts, Clarkson Potter Publishers, New York, 2011
Recipe Notes
Pan: One 9" Pie Prep Time: 2 Hours Yield: Single Crust Storage: Cover and Refrigerate
Recipe by at