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Cornmeal Pastry

Holidaycooking's picture
  Shortening/1/3 cup lard 6 1⁄3 Tablespoon (1/3 Cup Plus 1 Tablespoon)
  All purpose flour 1 Cup (16 tbs) (Gold Medal)
  Yellow cornmeal 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Cold water 4 Tablespoon

Cut shortening into flour, cornmeal and salt until particles are size of small peas.
Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board.
Roll pastry 1 inch larger than inverted 12-inch pizza pan.
Fold pastry into quarters; place in pan.
Unfold and ease into pan, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of pan.
Fold and roll pastry under, even with pan; flute if desired.
Prick bottom and side thoroughly with fork.

Recipe Summary

Side Dish

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1440 Calories from Fat 863

% Daily Value*

Total Fat 98 g150%

Saturated Fat 23.9 g119.6%

Trans Fat 12.5 g

Cholesterol 0 mg

Sodium 990.9 mg41.3%

Total Carbohydrates 126 g41.9%

Dietary Fiber 6 g24.1%

Sugars 0.3 g

Protein 16 g31.1%

Vitamin A Vitamin C

Calcium 2.2% Iron 40%

*Based on a 2000 Calorie diet

Cornmeal Pastry Recipe