Buttery Cornmeal Pastry

• 1 cup all-purpose flour
• 1/4 cup fine white cornmeal, plus
• 2 tablespoons fine white cornmeal
• 1/2 teaspoon salt
• 4 ounces cold unsalted butter, cut into 1/2 inch cubes
• 1/4 cup ice water

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. Sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix.
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. 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. The pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.

flour, white cornmeal, white cornmeal, salt, butter, water

Taken from www.food.com/recipe/buttery-cornmeal-pastry-104143 (may not work)