Buttermilk Cornmeal Crust (single crust)

Buttermilk Cornmeal Crust (single crust)
Photo by Oxmoor House


  • ¼ cup finely ground or sifted stone-ground cornmeal
  • ½ teaspoon salt
  • ¼ cup cold shortening
  • 1 ¼ cups all-purpose flour
  • ¼ cup cold butter, cut into pieces
  • 4 to 5 tablespoons buttermilk
  • 1 tablespoon sugar

Combine first 4 ingredients in a bowl; cut in shortening and butter with a pastry blender or fingertips until mixture is about the size of small peas. Sprinkle buttermilk evenly over surface; stir with a fork just until dry ingredients are moistened. Cover and chill 1 hour, if desired. Roll pastr...

View full recipe at My Recipes


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