Sage Cornmeal Pastry

Preparation info
  • Pastry for the top of a

    1

    -quart casserole
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup sifted all-purpose flour
  • ½ cup cornmeal
  • 1 tablespoon

Method

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.