Cornmeal Pastry

Cornmeal crust is the perfect foil for meaty and cheesy savoury pies - and of course for blueberries too. This is a crumbly dough, which makes it a great pat in the pan dough for structured pies. You can use yellow, white or blue cornmeal.

1½ cups all-purpose flour, unbleached
½ cup yellow cornmeal, preferably stoneground
½ cup sugar
1 tsp. sea salt
8 Tbsp. (1 stick) butter, chilled and cut into small pieces
2 large egg yolks

In large bowl, mix together flour, cornmeal, sugar, and salt. Using your fingers, mix in butter until crumbly.

In a small bowl, combine egg yolks and 3 Tbsp. ice water. Add egg-yolk mixture to flour mixture. Using a fork, mix quickly and lightly. Knead dough lightly in bowl until dough holds together; add up to 1 Tbsp. ice water if dry.

Divide dough into four equal balls. Press each ball into a disk; wrap in plastic. Chill until firm, about 30 minutes.

Makes four 5" pie crusts.