Makes pastry for 1 double-crust pie
- 1 2/3 cups all-purpose flour
- ¼ cup stone-ground yellow or white cornmeal
- 1 teaspoon salt
- ¾ cup chilled unsalted butter, in ½-inch slices
- 1 egg, lightly beaten
- 2 teaspoons white vinegar
- 2 to 3 tablespoons ice water
- Stir together the flour, cornmeal and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- With a fork, stir the egg, vinegar and 1 tablespoon of ice water together.
- Add the liquidto the flour mixture, stirring with a fork just until the pastry is moist enough to hold together.
- Add more ice water, if necessary, a tablespoon at a time.
- Knead in the bowl for 2 or 3 strokes, just until the dough makes a smooth ball.
- Wrap the pastry and chill for 30 minutes or until ready to use.
BON APEPTIT
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