Buttery Cornmeal Pastry

1. 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. 2

   Sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix.

3. 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. 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. 5

   The pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.

* Per serving · 4 servings · Values may vary.

No additional tips available.