- 1 c. all-purpose flour
- 1/2 c. blue cornmeal
- 1 1/2 tsp. salt
- 1/2 c. butter, chilled and cut into small pieces
- 5 T. half-and-half
- In a medium bowl combine the flour, cornmeal and a salt and stir together with a fork until evenly mixed.
- Add butter. Using finger tips or a pastry blender, work into the dry ingredients until the mixture looks like coarse crumbs.
- Add the half-and-half one tablespoon at a time stirring with a fork after each addition.
- Flour your hands and pat the dough into a smooth cake about four inches across. Place on a generously floured surface and roll the dough into a circle about 12 inches across and 1/8 inch thick. Dust both the work surface and the dough with flour while you work to ensure the crust doesn’t stick to the surface.
- Transfer to a 9-inch pie pan then trim and flute the edges or press with the fork tines. This crust is ready to be baked or filled and then baked, depending on your recipe.
- If using this dough for mini Quiche, once you have a round ball of dough, split the dough into six equal sized individual balls of dough. (Cut the dough in half and then cut each half into thirds.) Pat each ball of dough into the bottom and all the way up the sides of a muffin tin that holds six giant (Texas-sized) muffins. Take a fork and press the back of the fork tines into the crust all the way around the edge at the top of the muffin tins.