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Stir cornmeal, cold water and salt together in a bowl.
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In a medium saucepan, bring the two cups of water to a boil, then gradually whisk in the cornmeal mixture.
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Turn heat to low and cook, stirring, for about 10 minutes or until very thick. Remove from heat and let cool.
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When mixture is cool enough to handle, use a spatula or your clean hands to press the mixture in a smooth layer on the bottom and sides of a 9-inch, non-stick pie pan. Alternatively, use a regular pie pan that you have lightly oiled with olive oil.
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Preheat the oven to 375F, brush or spritz with olive oil if desired, and bake about 40-45 minutes. Remove from oven and set aside.