Time 35m Yield 1 10inch pie crust Number Of Ingredients 6 Steps:
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. Sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix. 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. 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. The pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.
Time 10m Yield pastry for one 9-inch pie. Number Of Ingredients 10 Steps:
Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Time 1h35m Yield 6 Number Of Ingredients 13 Steps:
Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together. Turn dough onto a work surface and bring together with your hands; press into a disk of dough. Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat. Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl. Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick. Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed. Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar. Bake in the center of the preheated oven until golden, about 45 minutes.
Time 5m Yield 2 pie crusts Number Of Ingredients 5 Steps:
In a large bowl combine flour, cornmeal and salt. Whisk to combine well. Cut in shortening to resemble coarse crumbs and sprinkle 1 T. of water over the mixture. Toss with a fork, pushing to the sids of the bowl, repeating until all dry ingredients are moistened. Form the dough into 2 balls and chill for 30 minutes. Roll out and use as you will.
