CORNMEAL CRUST
Instructions:
- 11â„2 cups all-purpose flour
- 1â„4 cup cornmeal
- 3â„4 teaspoon salt
- 2â„3 cup vegetable shortening
- 6 to 7 tablespoons cold water
- In large bowl, combine 11â„2 cups all-purpose flour, 1â„4 cup cornmeal, and 3â„4 teaspoon salt.
- With pastry blender or 2 knives used scissor-fashion, cut in 2â„3 cup vegetable shortening until mixture resembles coarse crumbs.
- Sprinkle 6 to 7 tablespoons cold water, 1 tablespoon at a time, over flour mixture, mixing with fork after each addition until dough is just moist enough to hold together.