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Cornmeal Pastry

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  • Prep Time 0 min
  • Total Time 0 min
  • Servings 0

Ingredients

2/3
cup Gold Medal™ all-purpose flour
1/3
cup cornmeal
1/4
teaspoon salt
1/3
cup plus 1 tablespoon shortening
2
to 3 tablespoons cold water

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Directions

  • 1 Mix flour, cornmeal and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).

    Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

    Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9x1 1/2-inch deep-dish pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim and flute pastry edge.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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