parmesan cornmeal pastry
This pastry contains both butter and cooking oil, and is used for quiches and pies that have savory fillings. Combining oil and butter is a French technique that assures a light and tender crust.
1½ cups unbleached all-purpose flour
½ cup stone-ground yellow cornmeal
Pinch of salt
2 tbsp. freshly grated Parmesan cheese
½ cup chilled butter, cut into small pieces
4 tbsp. (1/4) water
1 tbsp. cooking oil
Stir flour, cornmeal, Parmesan cheese, and salt together; cut in butter until mixture has the texture of coarse cornmeal. Beat the egg with the water and cooking oil. Add the egg mixture to the flour mixture while tossing with a fork. Use your hands to shape into a ball. Wrap in plastic wrap and refrigerate at least half an hour before using.