Flaky Cornmeal Pie Crust Recipe - & Easy Gluten-Free Option

Some recipes become family favorites after years of trial and error.

This is one of them.

If you're looking for an easy pie crust that's flaky, flavorful, and naturally easy to make gluten-free, this one has quickly become a favorite in our kitchen.

The addition of cornmeal gives it just the right amount of texture and a rich, buttery flavor that pairs perfectly with everything from Key lime pie to fresh fruit pies.

Whether you're baking for someone with gluten sensitivities or simply looking for a pie crust that's a little different from the traditional version, this recipe is one we come back to time and time again. It's simple to make, holds together beautifully, and hasn't disappointed us yet.

Ingredients

2 cups all-purpose flour, plus more for dusting*

1/2 cup plus 1 Tbsp. fine yellow cornmeal

2 Tbsp. granulated sugar

1 tsp. salt (we prefer Redmond Salt)

3/4 cup cold butter, cubed

1/4 cup chilled shortening, cubed

8 to 10 Tbsp. ice water

Directions

1. Place first 4 ingredients in the food processor; pulse a few times to combine.

2. Add the butter and shortening, pulse again for about 12-15 times until the mixture resembles small peas.

3. Evenly sprinkle the cold water, one tablespoon at a time.

4. Pulse a few times after each water amount is added. If it doesn't stick together, try adding up to 2 more tablespoons of water, but only add the extra water one at a time and pulse in between each addition.

5. Put the crust mixture onto a floured surface and knead 4-5 times until it comes together.

6. Put into a disc and wrap with syran wrap, place in refrigerator for 15 minutes, up to two hours.*

7. Once chilled, remove the crust, unwrap the wrap, and place onto a floured surface.

8. With a dusted rolling pin, roll the crust to your desired pie size. Make sure to roll it beyond your pie edges to allow enough room for shrinkage.

9. Transfer the pie crust into a greased pie pan and shape into the pan. Pinch your edges around the pie shell to help hold its position.

10. With a fork, poke some holes in the bottom of the pie crust. This helps to cook the crust completely and evenly.

11. Bake according to your pie recipe. Some recipes call for the crust to be pre-baked, while others say to bake the pie with the filling.

Homestead Tip:

1. This recipe is easily converted to Gluten-Free. Just replace the regular all-purpose flour with measure-for-measure, all purpose Gluten-Free flour.

2. This pie recipe is easy to freeze and have ready for your next pie dishes. Place the wrapped disc into a ziploc freezer bag, write the contents on the bag and place into the freezer. Use within 6 months, but I have pushed it to a year if it's sealed properly.

3. To learn more about baking pie crusts, we've put together some Do's For Baking Pies tips over on the blog.

Let us know how your pie crust turned out and share your families favorite! Comment below and we may just share your recipe in an upcoming issue of The Florida Homesteader!

Want to read more amazing Southern recipes from cooks and bakers across the south? Then head on over and subscribe to the magazine, today! You won't want to miss what cooking in the kitchen.

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