Straw colored, with a slightly sandy texture from the addition of cornmeal, this dough is compatible with any lemon, pumpkin, walnut, or pecan pie filling. This recipe makes a 9-inch pie shell; double the ingredients if you want to use it for a 9-inch two-crust pie. See the Basic All-American Pie Dough recipe (page 20) for detailed instructions on rolling out and using the dough.
Makes one 9-inch pie shell
1 cup all-purpose flour
½ cup yellow cornmeal
½ teaspoon salt
½ cup vegetable shortening
3 to 4 tablespoons cold water
In a medium bowl, combine the flour, cornmeal, and salt and stir them together with a fork or whisk until evenly mixed. Add the shortening and, using your fingertips or a pastry blender, work it into the dry ingredients until the mixture looks like coarse, fresh bread crumbs. Add the water, 1 tablespoon at a time, stirring with a fork after each addition. This dough tends to be quite soft, so add just enough water for it to hold together in a rough, damp mass; you might not need the full amount.
Flour your hands and pat the dough into a smooth cake about 4 inches across. Place on a generously floured surface and roll the dough into a circle about 12 inches across and ⅛ inch thick; dust the work surface and the dough with flour as needed to keep the dough from sticking. Transfer to a 9-inch pie pan, then trim and flute the edges. The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.