Cornmeal Pastry
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This recipe makes 2 double crust pies servings
Ingredients
Preparation
In large bowl, whisk together flour, cornmeal and salt. Using pastry blender, cut in butter and lard until in coarse crumbs with a few larger pieces.
In liquid measure, beat egg with vinegar; add enough ice water to make 2/3 cup (150 mL). Drizzle over flour mixture, tossing with fork to form ragged dough.
Divide into quarters; press into discs. Wrap each separately and refrigerate until chilled, about 30 minutes.
In liquid measure, beat egg with vinegar; add enough ice water to make 2/3 cup (150 mL). Drizzle over flour mixture, tossing with fork to form ragged dough.
Divide into quarters; press into discs. Wrap each separately and refrigerate until chilled, about 30 minutes.
Source : Canadian Living Magazine: September 2009
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