This crust can be used instead of a basic pie crust in any compatible recipe, such as lemon, pumpkin, or most savory recipes.
1 cup flour
1/2 cup yellow cornmeal
1/4 tsp salt
1/2 cup butter (cold)
1/4 cup water (ice cold)
Whisk flour, cornmeal, and salt.
Cut in butter.
Toss mixture with a
fork and add water one drop at a time.
Make a ball, cover in wax paper and plastic wrap, and chill it 2-24
hours.
Roll it out and use it.
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*The Fine Print
