2 1/2 c Cornmeal flour
1 ts Salt
1 Stick Cold unsalted butter;
-cut into pieces
6 tb Solid vegetable shortening;
-cold
5 tb Ice water; to 6 tbsps
Combine the flour and salt in a mixing bowl. Using your hands work the
butter and shortening into the flour, until the mixture resembles
coarse crumbs. Sprinkle the ice water over the mixture 1 or 2
tablespoons at a time. Gather the dough into a ball. Turn the dough
onto a floured surface. Using the heel of your hand knead the dough,
this will blend the butter and shortening and make the pastry
flakier. Refrigerate for 30 minutes. Roll the dough out onto a
floured surface into a circle 14-inches in diameter and 1/8-inch
thick. 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. This recipe yields one 9-inch cornmeal crust.
Yields
1 servings
