Cornmeal Pastry

1. 1

   Mix cornmeal, flour, sugar and salt.

2. 2

   With a fork, cut in butter and shortening until crumbly.

3. 3

   In separate bowl, mix vinegar, water and beaten egg.

4. 4

   Add to corn and flour mixture all at once.

5. 5

   Mix lightly, using fork until pastry holds together and sides of bowl are clean.

6. 6

   Wrap in plastic.

7. 7

   Chill thoroughly 3 to 4 hours.

8. 8

   Use as needed for pastry.

9. 9

   Can be stored in refrigerator for 2 weeks or frozen for 10 weeks.

10. 10

    Makes 5 single crust pies, depending on size or use for small tarts.

11. 11

    Scraps can be saved and rolled out again.

12. 12

    Make sure all utensils are cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.