Cornmeal Pie Crust (1 crust for 9 inch pie)
Yield
servingsPrep
15 minCook
?Ready
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 2 | tablespoons |
cornmeal
|
|
| ⅓ | cup |
bacon drippings
firm, or shortening or lard |
*
|
| 3-4 | tablespoons |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
cornmeal
|
|
| 79 | ml |
bacon drippings
firm, or shortening or lard |
*
|
|
water
cold |
|
Directions
Combine flour and cornmeal, then cut in bacon drippings.
When mixture is granular, add the water, in small quantities to insure a flaky crust, until pastry is mixed.
Roll out on a floured surface to a circle 1½ times larger than an inverted 9 inch pie pan.
Fit pastry into pan and form a fluted edge all around.
Great crust for a Tamale Pie
