Cornmeal Pastry

Yield: Two 8" or 9" crusts or one 10" crust

1 ½ cups all-purpose flour
2 cups cornmeal
¼ teaspoon salt
½ cup solid vegetable shortening
2 cups to ½ cup ice water

In a large bowl combine flour, cornmeal and salt. Cut in the shortening until the mixture resembles coarse brumbs. Sprinkle 1 tablespoon water over part of the mixture and toss gently with a fork. Push it to the side of the bowl and repeat sprinkling and tossing until all dry ingredients are moistened. You'll need anywhere from 2 cups to ½ cup water.

Form the dough into a ball, wrap and chill for 30 minutes.