Cornmeal Pastry Cornmeal Pastry

Author: Canadian Living

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: September 2009


  • 2 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1/2 cup cold salted butter
  • 1/2 cup lard cubed
  • 1 egg
  • 2 teaspoons vinegar
  • ice water


In large bowl, whisk together flour, cornmeal and salt. Using pastry blender, cut in butter and lard until in coarse crumbs with a few larger pieces.

In liquid measure, beat egg with vinegar; add enough ice water to make 2/3 cup (150 mL). Drizzle over flour mixture, tossing with fork to form ragged dough.

Divide into quarters; press into discs. Wrap each separately and refrigerate until chilled, about 30 minutes.
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Cornmeal Pastry