Active Time
10 MIN
Total Time
40 MIN
Yield
Serves : makes one 10-inch tart shell or 6 individual potpie crusts

How to Make It

Step

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.

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