Cornmeal Pastry - cooking recipe

Ingredients

1 c. yellow cornmeal (coarse)
3 c. all-purpose flour, unsifted
1 Tbsp. fine sugar
1 c. vegetable shortening
1/2 c. soft butter, unsalted
1/2 c. ice water
2 Tbsp. cider vinegar
1 medium egg, beaten
2 tsp. salt

Preparation

Mix cornmeal, flour, sugar and salt.
With a fork, cut in butter and shortening until crumbly.
In separate bowl, mix vinegar, water and beaten egg.
Add to corn and flour mixture all at once.
Mix lightly, using fork until pastry holds together and sides of bowl are clean.
Wrap in plastic.
Chill thoroughly 3 to 4 hours.
Use as needed for pastry.
Can be stored in refrigerator for 2 weeks or frozen for 10 weeks.
Makes 5 single crust pies, depending on size or use for small tarts.
Scraps can be saved and rolled out again.
Make sure all utensils are cold.