Cornmeal Crust Recipe | Epicurious

Name: Cornmeal Crust Recipe | Epicurious
Ingredients: 3/4 cup (1 1/2 sticks/170 g) unsalted European-style cultured butter; 1/4 cup (55 g) rendered leaf lard OR additional butter; 1/2 cup (120 ml) whole milk; 1 tablespoon apple cider vinegar (or any light colored, mild vinegar); 9 ounces (255 g/ approximately 2 1/4 cups) unbleached all-purpose flour (chilled); 3 ounces (85 g/approximately 3/4 cup) stone-ground yellow cornmeal (chilled); 1 tablespoon cornstarch; 2 tablespoons sugar; 1 1/2 teaspoons salt

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Editor's Note: Use this crust to make Allison Kave's Rhubarb Frangipane Pie . This crust has a more grainy, toothsome texture than a classic crust, and the natural sweetness of cornmeal makes a great...

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Ingredients

3/4 cup (1 1/2 sticks/170 g) unsalted European-style cultured butter
1/4 cup (55 g) rendered leaf lard OR additional butter
1/2 cup (120 ml) whole milk
1 tablespoon apple cider vinegar (or any light colored, mild vinegar)
9 ounces (255 g/ approximately 2 1/4 cups) unbleached all-purpose flour (chilled)
3 ounces (85 g/approximately 3/4 cup) stone-ground yellow cornmeal (chilled)
1 tablespoon cornstarch
2 tablespoons sugar
1 1/2 teaspoons salt