Skats Easy Cornmeal Crust Recipes

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EASY CORNMEAL CRUST FOR PIES, GALETTES AND CROSTATAS



Easy Cornmeal Crust for Pies, Galettes and Crostatas image

This easy cornmeal crust comes together in minutes and gives a rustic looking crust for pies, quiches, tarts, galettes and crostatas. Perfect for savory dishes like tomato galettes or for pie crusts that you would like light, but crunchy bite with.

Provided by Michele

Categories     BASICS

Time 1h10m

Number Of Ingredients 8

1 1/3 Cup All Purpose Flour
1/3 Cup Cornmeal/medium or coarse grind)
1 Teaspoon Sugar
1 1/4 Teaspoon Salt
6 Tablespoons Butter
3 Tablespoons Olive Oil
2 Ounces Ice Cold Water
2-3 Tablespoons Cornmeal to prevent sticking when rolling out.

Steps:

  • Place flour, cornmeal, salt and sugar into a bowl.
  • Using a whisk, mix until well combined
  • Add butter. Using your hands mix into dry mix, the mixture will be someone mealy looking at this point.
  • Add olive oil and stir until combined. There will be areas that arent completely combined, don't worry. When you add the water it will meld.
  • Add as much of the ice cold water to have the dough stick together. It may seem a little stringy at this point but it is fine.
  • Form into a ball and place in the fridge for 30 mins to an 1 hour until chilled.
  • Onto a peice of parchment paper, sprinkle a little bit of cornmeal.
  • Place chilled dough ball into the center and then dust a rolling pin with a little cornmeal as well.
  • Roll dough out to 1/4" thickness. If the dough starts to stick, sprinkle a little bit more cornmeal on top.
  • Bake and use according to your gallete, tart, crust or quiche recipe dictates.
  • You can make this ahead and chill up to 3 days.

Nutrition Facts : Calories 279 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 536 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CORNMEAL PIE CRUST



Cornmeal Pie Crust image

I haven't tried this, but thought it sounded interesting. You may want to use less salt, per review.

Provided by Scotty Callies Mom

Categories     Dessert

Time 10m

Yield 1 pie crust, 6-8 serving(s)

Number Of Ingredients 6

1/2 cup cornmeal
1/2 cup flour
1 teaspoon salt
2 tablespoons shortening
1 egg
1/4 cup cold water

Steps:

  • Combine cornmeal, flour and 1 tsp salt in a bowl.
  • Cut in shortening.
  • In a separate bowl, beat together egg and 1/4 cup water.
  • Add to cornmeal mixture.
  • Press into 9 inch pie plate to form crust.
  • Use in place of regular pie crust.

CORNMEAL PASTRY CRUST



Cornmeal Pastry Crust image

Make and share this Cornmeal Pastry Crust recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 5m

Yield 2 pie crusts

Number Of Ingredients 5

1 1/2 cups all-purpose flour
2 cups cornmeal
1/4 teaspoon salt
1/2 cup solid shortening
1/2 cup ice water

Steps:

  • In a large bowl combine flour, cornmeal and salt.
  • Whisk to combine well.
  • Cut in shortening to resemble coarse crumbs and sprinkle 1 T.
  • of water over the mixture.
  • Toss with a fork, pushing to the sids of the bowl, repeating until all dry ingredients are moistened.
  • Form the dough into 2 balls and chill for 30 minutes.
  • Roll out and use as you will.

Nutrition Facts : Calories 1235.9, Fat 56.5, SaturatedFat 13.6, Sodium 336.4, Carbohydrate 165.3, Fiber 11.4, Sugar 1, Protein 19.6

S'KAT'S EASY PIZZA DOUGH



S'kat's Easy Pizza Dough image

Throw away your coupons, put the local greaseries to shame! It's easy to make pizza dough at home! Prep time includes rising time.

Provided by skat5762

Categories     Breads

Time 2h8m

Yield 2 pizzas

Number Of Ingredients 7

1 1/2 cups water (test on inside of wrist, like for a baby bottle- that's the right temp!)
1 (1/4 ounce) packet dry yeast
1 teaspoon sugar
3 -4 cups bread flour
1 tablespoon cornmeal
1 teaspoon salt
3 tablespoons olive oil, plus additional as needed

Steps:

  • Stir together the water, yeast and the sugar.
  • Let rest until the yeast foams, about 3 minutes.
  • Place 2 1/2-cups of the flour, salt and cornmeal in a mixing bowl and combine.
  • Add the yeast mixture and olive oil and stir together to form a sticky dough.
  • Remove from bowl and knead, adding the remaining flour a little at a time until the dough becomes smooth and elastic, about 5 minutes.
  • The longer you knead, the more texture your dough will have.
  • Turn the dough into a lightly oiled bowl.
  • Cover with a dry towel and place in a warm, draft free area.
  • (I usually stick it in the oven. If your oven is cold, very briefly- about 1 minute- turn to highest temp, then off again, well before placing bowl in oven. Let's not melt any bowls, eh?) Let rise for at least one hour.
  • When dough has doubled in bulk, punch back down.
  • At this point, add any of the optional ingredients at end of recipe, or as desired.
  • Let the dough rise again, until almost doubled, about 30 minutes.
  • Or, if there were no extra additions, shape and add toppings.
  • Bake at 500°F for about 8 minutes.
  • Optional, but worthwhile: fresh herbs (I use basil, oregano and thyme), chopped minced garlic, parmiagiano-reggiano and extra cornmeal for texture.

Nutrition Facts : Calories 895, Fat 22.5, SaturatedFat 3.1, Sodium 1175.4, Carbohydrate 149.6, Fiber 6.3, Sugar 2.6, Protein 21.1

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