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Cornmeal Crust Dough

Cornmeal Crust Dough

For a flaky crust, make sure the butter and shortening are cold. Our Food staff loved the flavor the apple cider brings to the crust. (Ice-cold water may be substituted.)

 

This recipe goes with Double Apple Pie With Cornmeal Crust

Southern Living SEPTEMBER 2008

  • Yield: Makes 2 dough disks
  • Prep time: 15 Minutes
  • Chill: 1 Hour

Ingredients

  • 2 1/3 cups all-purpose flour
  • 1/4 cup plain yellow cornmeal
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 3/4 cup cold butter, cut into 1/2-inch pieces
  • 1/4 cup chilled shortening, cut into 1/2-inch pieces
  • 8 to 10 Tbsp. chilled apple cider

Preparation

1. Stir together first 4 ingredients in a large bowl. Cut butter and shortening into flour mixture with a pastry blender until mixture resembles small peas. Mound mixture on 1 side of bowl.

2. Drizzle 1 Tbsp. apple cider along edge of mixture in bowl. Using a fork, gently toss a small amount of flour mixture into cider just until dry ingredients are moistened; move mixture to other side of bowl. Repeat procedure with remaining cider and flour mixture.

3. Gently gather dough into two flat disks. Wrap in plastic wrap, and chill 1 to 24 hours.

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Cornmeal Crust Dough Recipe

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