Cornmeal Pastry

Ingredients: Cornmeal Pastry: 1½ cups all-purpose flour ½ cup yellow cornmeal ½ cup granulated sugar 1 teaspoon salt ½ cup (1 stick) unsalted butter, chilled, cut into small pieces 2 large egg yolks 3 to 4 tablespoons ice water Directions: Cornmeal Pastry: In a large mixing bowl, combine flour, cornmeal, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.  In a small bowl, combine egg yolks and 3 tablespoons water; whisk with a wire whisk or fork until combined. Add egg mixture to the flour mixture, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add the additional 1 tablespoon water (or a little more) if necessary. Gently pat dough into a 6 inch disc. Wrap in plastic and refrigerate 1 to 2 hours or up to 1 day. Remove the chilled dough disc from refrigerator. If the dough is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll out the dough into a circle about 11 to 12 inches in diameter and 1/8 inch thick. Transfer rolled dough to a 9 inch pan. Trim the pastry to one inch beyond the edge of the pie pan, turn the edges under. Flute the edges. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes. Add desired pie filling and bake as directed in the recipe. TheBakingPan.com Source: Martha Stewart's Pies & Tarts, Clarkson Potter Publishers, New York, 2011