Buttermilk Cornmeal Piecrust
Serves: 1 (10-inch) crust
 
Ingredients
  • 1 cup all-purpose flour
  • 1⁄4 cup self-rising cornmeal mix
  • 1⁄4 teaspoon kosher salt
  • 1⁄4 teaspoon ground black pepper
  • 1⁄2 cup cold unsalted butter, cubed
  • 1⁄4 cup cold whole buttermilk
Instructions
  1. In the work bowl of a food processor, pulse flour, cornmeal, salt, and pepper until combined. Add cold butter; pulse until mixture is crumbly. With processor running, add cold buttermilk in a slow, steady stream just until dough comes together.
  2. Turn out dough onto a lightly floured surface. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 3 days. Let dough stand at room temperature for 15 minutes before rolling out.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/summer-squash-tomato-pie/