- 1 cup all-purpose flour
- 1/4 cup plus 2 tablespoons fine white cornmeal
- 1/2 teaspoon salt
- 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup ice water
- In a food processor, pulse the flour with the cornmeal and salt. Add the butter and pulse until the size of small peas. Sprinkle with the water and pulse just until the pastry is evenly moistened. Transfer to a lightly floured board and pat into a disk. Wrap and refrigerate the pastry for 30 minutes.
The pastry can be refrigerated overnight or frozen for 1 month.