Sweet Tart Crust

Name: Sweet Tart Crust
Yield: makes two 9- or 10-inch crusts
Ingredients: 2 cups all-purpose flour; 3/4 cup confectioners’ sugar, sifted; 1/2 cup cornmeal; 1/2 teaspoon kosher salt; 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces; 2 large egg yolks; 3 tablespoons ice water, plus more if needed; 1 teaspoon pure vanilla extract

December 14, 2011

This lightly sweetened, eggy dough makes a deliciously buttery, shortbreadlike crust. It’s made in the food processor, so it’s important to go light on the pulsing and feel the dough with your fingers to make sure it isn’t getting overmixed.

Recipe notes

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