Cornmeal Crust

1 (9-inch) crust
  • 2 1/2 cups cornmeal flour
  • 1 teaspoon salt
  • 1 stick unsalted butter, cold, cut into pieces
  • 6 tablespoons solid vegetable shortening, cold
  • 5 to 6 tablespoons ice water
  • Combine the flour and salt in a mixing bowl. Using your hands work the butter and shortening into the flour, until the mixture resembles coarse crumbs. Sprinkle the ice water over the mixture 1 or 2 tablespoons at a time. Gather the dough into a ball. Turn the dough onto a floured surface. Using the heel of your hand knead the dough, this will blend the butter and shortening and make the pastry flakier. Refrigerate for 30 minutes. Roll the dough out onto a floured surface into a circle 14-inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch tart pan.

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Thankyou Emeril- I couldnt find a crust without added flour- yours is Just cornmeal....... I didnt have any shortening so i substituted solid bacon fat- it worked great for my quiche!! your recipe was so easy - my 1st homemade crust! Anika in California item not reviewed by moderator and published
The spinach and shrimp quiche that uses this cornmeal crust is baked at 375 for 30 minutes. item not reviewed by moderator and published
the previous reviewer didn't notice that this recipe is used in conjunction with the spinach and shrimp quiche, and THAT recipe shows what temp and time to bake (although the crust recipe on its own wasn't very clear about that...). an easy and good crust. item not reviewed by moderator and published
I'm excited to cook this, but I need the degree to cook it and for how long. As soon as it is listed, I'll be more than happy to review this crust. item not reviewed by moderator and published

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Cornmeal-Crusted Roasted Ratatouille Tart

Recipe courtesy of Ellie Krieger