Sweet Cornmeal Crust

sweet-cornmeal-crust
Photo by James Baigrie
Sweet Cornmeal Crust 3.8 16 5 1
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  • Makes one 9-inch crust
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    Nutritional Information

    Per Serving

    • Calories 216 calories
    • Calories 50 calories from fat
    • Fat 12 g
    • Sat Fat 7 g
    • Cholesterol 57 mg
    • Sodium 156 mg
    • Protein 3 mg
    • Carbohydrate 23 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 10 mg

In 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.

Ingredients

  1. Check 1 cup all-purpose flour
  2. Check 1/2 cup yellow cornmeal
  3. Check 3 tablespoons granulated sugar
  4. Check 1/2 teaspoon salt
  5. Check 1/2 cup 1 stick) unsalted butter, chilled and cut into small pieces
  6. Check 1 large egg, slightly beaten

Directions

  1. In 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.
  2. 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.
  3. Bake in a preheated 375° F oven until the crust is golden or according to your pie recipe's instructions.