Sweet Cornmeal Crust

Real Simple
Sweet Cornmeal CrustRecipe
Photo: James Baigrie
Makes one 9-inch piecrust


+ Add To Shopping List
1 cup all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup 1 stick) unsalted butter, chilled and cut into small pieces
1 large egg, slightly beaten


In the bowl of a food processor fitted with a metal blade, combine the flour, cornmeal, sugar, and salt. Pulse a few times to combine. Add the butter and pulse until the dough just begins to clump together. Add the egg and pulse until the dough comes together. Shape into a disk, cover with plastic wrap, and refrigerate at least 20 minutes or until needed. Press the dough into a 9-inch pie plate, working from the center outward, up and over the rim. Crimp the edges, if desired. Bake in a preheated 375° F oven until the crust is golden or according to your pie recipe's instructions.

Use for: Pumpkin or fruit pies.

Created date

March 2005

Nutritional Information

Calcium 10 mg
Calories 216
Caloriesfromfat 50 %
Carbohydrate 23 g
Cholesterol 57 mg
Fat 12 g
Fiber 1 g
Iron 1 mg
Protein 3 mg
Satfat 7 g
Sodium 156 mg