The addition of cornmeal gives this piecrust an extra-crispy bite and lots of toasty corn flavor. For even more crunch, try using coarsely ground cornmeal.

　　

Ingredients

makes one 9-inch pie / tart crust

　　1 1/4 cups all-purpose flour

　　1/4 cup fine yellow cornmeal

　　1/4 cup sugar

　　1 tablespoon freshly grated lemon zest

　　Pinch of freshly grated nutmeg

　　Pinch of kosher salt

　　1 large egg yolk, chilled

　　2 tablespoons heavy cream, chilled

　　1 teaspoon pure vanilla extract

　　6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces

　　

Step 1

Stir together the flour, cornmeal, sugar, lemon zest, nutmeg, and salt in a large bowl. In a separate bowl, whisk together the egg yolk, cream, and vanilla.

　　

Step 2

Cut the butter into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal. Work quickly so the butter remains cool and doesn’t melt into the flour. Add the egg mixture to the flour mixture and stir with a fork just until the dough clumps together and is moist enough to pat together. Do not mix any more than necessary.

　　

Step 3

Turn the dough onto a lightly floured work surface and, with lightly floured hands, form into a flat disk. Wrap in plastic and refrigerate for at least 1 hour, or for up to 3 days, until firm.

　　

Step 4

Check the pie recipe for special rolling instructions. To prepare a basic pie shell, remove the dough from the refrigerator and let sit for about 10 minutes. Place on a lightly floured work surface. Dust a rolling pin with flour and roll the dough between 1/8 and 1/4 inch thick. Fold the dough in half or gently roll it onto the rolling pin and lift it over the pie pan. Press the dough lightly into the bottom and up the sides of the pan. Trim the excess dough, leaving about 1 1/2 inches of dough draped over the pan. Roll the extra dough under itself to form a rim around the edge of the pan. Crimp the rim of dough with your fingers or press with the tines of a fork. Prick the bottom of the crust two or three times with a fork to create small holes.

　　

Step 5

Cover the crust with plastic wrap and refrigerate for at least 1 hour, or up to 3 days, before proceeding with a recipe or partially or fully prebaking the crust (see Know-how, page 345).

　　

Freestyle Lemon Blackberry Tart

Step 6

Prepare 1 recipe Cornmeal Crust (preceding recipe), prebake (see Know-how, page 345), and let cool. Cut the crust into slices or wedges and, just before serving, top each with a dollop of lemon curd, a sprinkling of blackberries and blueberries, and a spoonful of soft lightly sweetened whipped cream or Buttermilk Crème Fraîche (page 320).

　　Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.