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Photo: James Baigrie Photo by: Photo: James Baigrie

Sweet Cornmeal Crust

Real Simple NOVEMBER 2004

  • Yield: Makes one 9-inch piecrust


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 10mg
  • Calories: 216
  • Calories from fat: 50%
  • Carbohydrate: 23g
  • Cholesterol: 57mg
  • Fat: 12g
  • Fiber: 1g
  • Iron: 1mg
  • Protein: 3mg
  • Saturated fat: 7g
  • Sodium: 156mg

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Sweet Cornmeal Crust recipe