Cornmeal pie crust

Cornmeal Pie Crust! A dash of cornmeal adds beautiful color & slight crunch to classic pie dough. I love this crust filled with summer berries or tomatoes.

The blog where mystery authors cook up books and delicious recipes.

This recipe came to The Times from Diana Scott-Sho of the Luscious Little Dessert Company in Yonkers. A picture of this pie prompted many an email from readers asking where they could get the recipe. What sets this pie apart from the usual summer berry is twofold. First, there’s the nubby cornmeal crust, nearly as sweet as a cookie but still flaky. Second, there is the blueberry syrup drizzled on the top. This was a genius move on Ms. Scott-Sho’s part. Rather than just letting the…

Cheddar Cornmeal Chicken Pot Pie Recipe by the Wood and Spoon Blog. This pot pie features a cheddar cornmeal crust, that bakes up almost cracker like. The filling is adapted from Ina Garten's famous recipe, and is butter goodness. The recipe can be made in a single pot, but I prefer to bake it in a cast iron skillet. You can even freeze the crust!

Make homemade pie crust with this easy pie dough recipe! Perfectly golde, flaky, and sturdy enough to hold all kinds of fillings! | | pretty pie crust, beautiful pie crusts, pie dough recipe easy, pie crust recipe easy, dessert recipes

This custard pie pairs a pure, silky filling with a coarse cornmeal crust, creating a dynamic ensemble of flavors and textures. Click the link to get the recipe to our Sorghum Custard Pie with Cornmeal Crust. #thanksgivingrecipes #thanksgivingpie #custardpie #recipeideas #recipes #southernliving

An easy-to-make cornmeal crust really elevates this simple spinach quiche. You may never go back to a regular pie crust.

This pumpkin pie recipe with graham cracker crust is super easy and so delicous. The pie is silky smooth and perfectly spiced.

"IF MAMA had time, she'd make these pies on Saturday night. She always made two so we could have one for dessert on Monday, too. One pie server our family very nicely, and there was never any left over."

I have made this many, many times over the years, especially as a dessert with our Thanksgiving and Christmas dinners, but it's good any time of year. Sometimes I will just use the filling with a lattice-topped regular pie crust. When I do use the cornmeal crust, I like to use acorn and leaf cut-outs made with small cookie cutters for Thanksgiving and star or tree cut outs for Christmas- very impressive! Originally from a November 1993 issue of Bon Appetit. This is especially good with a…