Cornmeal Crust

1. 1

   Combine the flour and salt in a mixing bowl.

2. 2

   Using your hands work the butter and shortening into the flour, until the mixture resembles coarse crumbs.

3. 3

   Sprinkle the ice water over the mixture 1 or 2 tablespoons at a time.

4. 4

   Gather the dough into a ball.

5. 5

   Turn the dough onto a floured surface.

6. 6

   Using the heel of your hand knead the dough, this will blend the butter and shortening and make the pastry flakier.

7. 7

   Refrigerate for 30 minutes.

8. 8

   Roll the dough out onto a floured surface into a circle 14-inches in diameter and 1/8-inch thick.

9. 9

   Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch tart pan.

No additional tips available.