Cornmeal Pastry

Directions

1. 1
   Mix cornmeal, flour, sugar and salt.
2. 2
   With a fork, cut in butter and shortening until crumbly.
3. 3
   In separate bowl, mix vinegar, water and beaten egg.
4. 4
   Add to corn and flour mixture all at once.
5. 5
   Mix lightly, using fork until pastry holds together and sides of bowl are clean.
6. 6
   Wrap in plastic.
7. 7
   Chill thoroughly 3 to 4 hours.
8. 8
   Use as needed for pastry.
9. 9
   Can be stored in refrigerator for 2 weeks or frozen for 10 weeks.
10. 10
    Makes 5 single crust pies, depending on size or use for small tarts.
11. 11
    Scraps can be saved and rolled out again.
12. 12
    Make sure all utensils are cold.