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1
Cut the butter into cubes and freeze them while you measure and mix the dry ingredients.
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2
To make the dough in a food processor: Combine the flour, cornmeal, sugar, and salt in the processor and pulse three to four times to mix.
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3
Retrieve the buter cubes from the freezer, scatter them over the flour mixture and pulse until the mixture forms pea-size clumps.
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4
In a small bowl, whisk together the egg yolks and 2 tablespoons of the ice water.
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5
Drizzle the yolk mixture into the flour mixture and pulse just until the dough holds together.
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6
If it does not come together add the last tablespoon of ice water and pulse.
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7
Turn the dough out onto a clean floured work surface.
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8
Gather the dough together in a mound and knead it a few times to smooth it out.
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9
Divide it in half and gently pat and press each half into a rough rectangle, circle or square about 1 inch thick.
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10
Wrap in plastic wrap or parchment paper and refrigerate for 2 hours, up to 2 days.
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11
Roll out, cut, shape and fill the dough and bake the pies accordingly.
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12
For free form pies preheat the oven to 375 degrees and bake for 15 to 20 minutes.
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13
For structured pies bake at 375 degrees for 20 minutes
