Buttery Cornmeal Pastry

Directions

1. 1
   Pulse the flour, cornmeal, and salt together in a food processor; add the cold butter and pulse until the pieces are about the size of small peas.
2. 2
   Sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix.
3. 3
   Transfer pastry to a lightly-floured board and gently pat it into a disk; wrap with plastic wrap and refrigerate for 30 minutes before using.
4. 4
   To use, transfer chilled pastry to a lightly-floured board and gently roll out to create either one 10-inch tart shell or six individual potpie crusts.
5. 5
   The pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.