Directions:
- Pulse the flour, cornmeal, and salt together in a food processor; add the cold butter and pulse until the pieces are about the size of small peas.
- Sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix.
- Transfer pastry to a lightly-floured board and gently pat it into a disk; wrap with plastic wrap and refrigerate for 30 minutes before using.
- To use, transfer chilled pastry to a lightly-floured board and gently roll out to create either one 10-inch tart shell or six individual potpie crusts.
- The pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.72 Kcal (1519 kJ) | ||
| Calories from fat | 213.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.73g | 37% | |
|---|---|---|---|
| Cholesterol | 61.25mg | 20% | |
| Sodium | 307.45mg | 13% | |
| Potassium | 102.27mg | 2% | |
| Total Carbs | 33.3g | 11% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 4.62g | 9% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.8mg | 4% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 418.95 Kcal (1754 kJ) | ||
| Calories from fat | 246.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.41g | 37% | |
|---|---|---|---|
| Cholesterol | 70.74mg | 20% | |
| Sodium | 355.12mg | 13% | |
| Potassium | 118.12mg | 2% | |
| Total Carbs | 38.46g | 11% | |
| Sugars | 0.64g | 2% | |
| Dietary Fiber | 2.18g | 8% | |
| Protein | 5.34g | 9% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.9mg | 4% | |
| Calcium | 36mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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