Cornmeal Pâte Brisée
The dough can be frozen, wrapped well in plastic, for up to three weeks before using.
Recipe information
Yield
makes enough for two 9-inch single-crust pies or one 9-inch double-crust pie
Ingredients
2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon sugar
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1/4 to 1/2 cup ice water
Preparation
Step 1
Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds).
Step 2
Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk.Wrap, and refrigerate at least 1 hour or up to 1 day before using.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
