Buttermilk Cornmeal Crust (single crust)

Ingredients

• 0.3 cup butter cold cut into pieces
• 4 tablespoons buttermilk 
• 1.3 cups flour all-purpose
• 0.3 cup ground stone-ground sifted finely
• 0.5 teaspoon salt 
• 0.3 cup shortening cold
• 1 tablespoon sugar 

Equipment

• bowl
• blender

Directions

1. Combine first 4 ingredients in a bowl; cut in shortening and butter with a pastry blender or fingertips until mixture is about the size of small peas.
2. Sprinkle buttermilk evenly over surface; stir with a fork just until dry ingredients are moistened. Cover and chill 1 hour, if desired.
3. Roll pastry to 1/8-inch thickness on a lightly floured surface (about 12-inch diameter).
4. Place in a 9-inch pie plate; fold edges under, and crimp.