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Ingredients
- 2 1/2 c. Cornmeal flour
- 1 tsp Salt
- 1 stk Cool unsalted butter cut into pcs
- 6 Tbsp. Solid vegetable shortening cool
- 5 Tbsp. Ice water to 6 tbsps
Directions
- Combine the flour and salt in a mixing bowl. Using your hands work the butter and shortening into the flour, till the mix resembles coarse crumbs. Sprinkle the ice water over the mix 1 or possibly 2 Tbsp. 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. Chill for 30 min.
- 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 which you can lift it without tearing it, and unfold into a 9-inch tart pan.
- This recipe yields one 9-inch cornmeal crust.
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