Savory Pastry


My favorite pie crust—and the world’s easiest. You can make it in two minutes, tops. There’s no high-tech. Let the flour take up as much liquid as it wants and handle the dough as little as possible—otherwise it’ll be tough. Blind-baking makes it crisper, especially with soupy fillings. Minus the cornmeal, I even use it for desserts. If you don’t want the nutty olive oil taste, substitute a neutral oil like safflower. SAM

1 cup all-purpose flour
1 tablespoon white cornmeal
1/4 teaspoon sea salt
4 tablespoons ice water
4 tablespoons olive oil

Lightly grease a 9-inch tart pan or shallow baking dish.

Combine the flour, cornmeal, and salt in a small bowl and make a well in the center. Into a small juice glass, measure the ice water, then the oil. Beat rapidly with a fork to form an emulsion and pour into the center of the flour. Stir gently with the fork just enough to form a ball. Discard any extra flour. Knead the dough two or three times and place in the center of the pan. With your knuckles, spread evenly across the bottom and up the sides.

This crust may be used unbaked or blind-baked. To blind-bake, prick bottom and sides with a fork and bake at 350 degrees F for 10 minutes.
Makes 1 (9-inch) pastry shell.

5 Responses to Savory Pastry

  1. A pastry crust with corn meal, how marvelous! I recently had a cardamom-lemon polenta cookie which I quite liked (though my dinner companions didn’t) but that’s the only other time I’ve seen corn meal used like this. And of course the olive oil is so much more healthy than lard or shortening. Which definitely justifies any amount of cream (and good cheese) in my opinion. Oh, my mouth is watering! Your Tomato-Onion pie recipe is the final inspiration I need to plant several extra tomato plants this week…

    Looking forward to *more!*

  2. […] TIP: Whole Wheat Savory Pastry For a light whole wheat crust, follow directions for Savory Pastry but use 3/4 cup all-purpose flour, 1/4 cup whole wheat flour, and 1 tablespoon […]

  3. […] can make this folded fruit tart with our old standby, the oil-and-ice water crust. Just for fun, though, try a classic pastry. With 10 tablespoons of butter, it’s wonderfully […]

  4. […] packages cream cheese, softened 1 cup sugar 1 teaspoon vanilla extract 6 large eggs 1 (9-inch) pastry or graham cracker crust 2 (1-ounce) squares semisweet chocolate, […]

  5. lakshmi says:

    this is one of those “you can use it in a million ways” kind of recipes. thanks, emily.

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