Recipe by Chef Jun Tan
Photos by Amy Sheridan
Sometimes a dish needs just a little oomph. Sometimes it is an unexpected flavor. Sometimes it’s an exotic ingredient. But sometimes it just needs a little texture. Light, fluffy, airy and crunchy all in one, this awesome Homemade Pie Crust Recipe with Polenta is the perfect way to give those pastries the pow that you’ve been looking for. Cream Puffs with Tahitian Vanilla? Why not. Apple and Squash Crostata Recipe? Do it. The point is, it’s not always necessary, but it sure is a nice surprise.
Homemade Pie Crust Recipe with Polenta
Prep Time 45 minutes
Cook Time --
Total Time 45 minutes
Serves 4 4-inch tart tins or 1 large pie crust
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup find ground polenta
- 1/2 tsp salt
- 2 eggs, large (cold)
- juice of 1 lemon
- 3 sticks cold unsalted butter
Directions
- In a food processor combine the flour, polenta and cold butter.
- Pulse until the butter is evenly distributed and the biggest pieces are the size of a pea.
- Add the eggs and lemon juice and continue to pulse until you can pinch the dough together with your fingers and it stays together.
- If it seems too dry, add 1 tsp of ice water a time and pulse again until you can squeeze together a dough in your fist.
The dough should look powdery but hold its shape when you press on it. It should not be wet or form a ball in the processor by itself.
- Form the dough by hand into a ball, flatten into a disk and wrap tightly with saran wrap.
- Refrigerate for 30 minutes before using, or it can be made up to 1 week in advance. You can also freeze it, wrapped tightly in saran wrap and then tinfoil for up to 6 months.
- Make sure the dough is well thawed before rolling it out.
Happy baking,
Jun
products used in this post
moretti fine stone ground yellow polenta
This recipe sounds great, but the ingredients list seems to be missing the butter quantity. Please advise, and thank you!