Cornmeal vinegar crust for pies

Jennie Perillo's crust for 2 9 inch pie crusts

1/3 cup cornmeal

1 1/2 cup flour

1/2 tsp salt

1 tsp sugar

1 cup ( 8 oz) very cold butter cut into 16 pieces

1 large egg

1.1/2 tsp white vinegar

2tbsp ice cold water

METHOD

add flour, sugar and salt in a food processor bowl. pulse 1-2 times to mix well

add the bits of bitter and pulse a few times until it forms a sandy looking mixture.

add the eggs, vinegar and water, pulse until it forms a solid ball of dough about 8-10 one second pulses. dump the ball of dough onto a floured counter, divinde into 2 equal pieced. roll out circle to fit pie plate.