Sage Cornmeal Pastry

Preparation info

  • Pastry for the top of a


    -quart casserole
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup sifted all-purpose flour
  • ½ cup cornmeal
  • 1 tablespoon ground sage
  • ½ teaspoon salt
  • cup shortening
  • 3 tablespoons water


    In a mixing bowl mix together the flour, cornmeal, sage and salt. Add shortening and cut it in until the mixture resembles coarse crumbs. Add the water. Mix lightly to form a ball. Turn out onto a lightly floured board. Roll to one-eighth-inch thickness and one inch larger than the circumference of the casserole.

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