Cornmeal crust is the perfect foil for meaty and cheesy savory pies — and of course for blueberries too. This is a crumbly dough, which makes it a great-pat-in-the-pan dough for structured pies. You can use yellow, white or blue cornmeal.
- 3/4 cup unsalted butter, cold
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup cornmeal
- 1/2 cup sugar
- 1 teaspoon kosher salt
- 2 egg yolks
- 2 to 3 tablespoons ice water
- Cut the butter into cubes and freeze them while you measure and mix the dry ingredients.
- To make the dough in a food processor: Combine the flour, cornmeal, sugar, and salt in the processor and pulse three to four times to mix. Retrieve the buter cubes from the freezer, scatter them over the flour mixture and pulse until the mixture forms pea-size clumps.
- In a small bowl, whisk together the egg yolks and 2 tablespoons of the ice water.
- Drizzle the yolk mixture into the flour mixture and pulse just until the dough holds together. If it does not come together add the last tablespoon of ice water and pulse.
- Turn the dough out onto a clean floured work surface. Gather the dough together in a mound and knead it a few times to smooth it out. Divide it in half and gently pat and press each half into a rough rectangle, circle or square about 1 inch thick. Wrap in plastic wrap or parchment paper and refrigerate for 2 hours, up to 2 days.
- Roll out, cut, shape and fill the dough and bake the pies accordingly. For free form pies preheat the oven to 375 degrees and bake for 15 to 20 minutes. For structured pies bake at 375 degrees for 20 minutes