This recipe for a cornmeal pie crust is nearly identical to the MSBH’s recipe for regular Pâte Brisée except for the addition of some cornmeal and sugar. But otherwise, the same.
The food processor cuts the butter into the dry ingredients and then pulses the ice water to form the dough. One difference is that the Cornmeal Pâte Brisée smells very sweet, almost like a butter cookie.
Just as with the regular Pâte Brisée, the cornmeal version is incredibly easy to work with.
The dough is halved, yielding two discs that can each be used for a 9-inch round of dough.