Cornmeal pastry

There's a tiny bit of crunch to this pastry. It works with almost any pie.


Makes pastry for 1 double-crust pie

• 1 2/3 cups all-purpose flour
• ¼ cup stone-ground yellow or white cornmeal
• 1 teaspoon salt
• ¾ cup chilled unsalted butter, in ½-inch slices
• 1 egg, lightly beaten
• 2 teaspoons white vinegar
• 2 to 3 tablespoons ice water

1. Stir together the flour, cornmeal and salt.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. With a fork, stir the egg, vinegar and 1 tablespoon of ice water together.
4. Add the liquidto the flour mixture, stirring with a fork just until the pastry is moist enough to hold together.
5. Add more ice water, if necessary, a tablespoon at a time.
6. Knead in the bowl for 2 or 3 strokes, just until the dough makes a smooth ball.
7. Wrap the pastry and chill for 30 minutes or until ready to use.

BON APEPTIT