Buttery Cornmeal Pastry

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• 1 cup all-purpose flour
• 1/4 cup fine cornmeal, plus
• 2 tablespoons fine cornmeal
• 1/2 teaspoon salt
• 4 ounces cold unsalted butter, cut into 1/2 inch cubes
• 1/4 cup ice water

Recipe

• 1 pulse the flour, cornmeal, and salt together in a food processor; add the cold butter and pulse until the pieces are about the size of small peas.
• 2 sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix.
• 3 transfer pastry to a lightly-floured board and gently pat it into a disk; wrap with plastic wrap and refrigerate for 30 minutes before using.
• 4 to use, transfer chilled pastry to a lightly-floured board and gently roll out to create either one 10-inch tart shell or six individual potpie crusts.
• 5 the pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.