Cornmeal Crust


1½ cups flour
½ cup yellow cornmeal
½ cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, cold and cut into small pieces
2 egg yolks
2 tablespoons ice water


In a large bowl, combine flour, cornmeal, sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add egg yolks and ice water (don’t add all at once, add 1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time.

Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Recipe Property of Martha Stewart