- 12
- 15 mins
- 135 mins
Ingredients
- 2 cups flour, plus more as needed
- 1/2 cup medium or finely ground cornmeal
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 16 tablespoons (2 sticks) cold unsalted butter, cut into cubes
- 1/4 cup ice water
- 1/4 cup sour cream (may substitute buttermilk or plain yogurt)
Preparation
Step 1
Whisk together the flour, cornmeal, sugar and salt in a mixing bowl. Add the cubed butter and toss to coat. Use a pastry cutter or forks to cut the butter into flour until mixture resembles coarse meal. Mix the water and sour cream in a cup, then drizzle a few tablespoons at a time over the flour-butter mixture. Use a flexible spatula to stir in the water, adding a few tablespoons at a time, until the dough is hydrated but not sticky; when you pinch the dough into clumps, it should hold together.
Gather the dough into one mass, then divide it in half, forming 2 disks. Wrap each in plastic wrap and refrigerate for at least 1 hour, and up to overnight. Lightly flour a work surface. Line a baking sheet with parchment paper. Roll out 1 disk of dough into a 13-inch circle, about 1/8-inch thick. Transfer to the baking sheet. Refrigerate while you prepare the filling.