Cornmeal Pastry
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Servings: 2 double-crust pies
Ingredients:
-
2-1/2 cups (625 mL) all-purpose flour
1/2 cup (125 mL) cornmeal
1 tsp (5 mL) salt
1/2 cup (125 mL) cold salted butter
1/2 cup (125 mL) lard, cubed
1 egg
2 tsp(10 mL) vinegar
ice water
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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