Recipe from the December 1989 issue of Food and Wine.

Ingredients:

4 cups all purpose flour
1/2 cup white cornmeal
1 tsp salt
1 stick (4 oz. ) plus 2 Tblsp cold unsalted butter, cut into 20 pieces
2/3 cup chilled vegetable shortening
2/3 cup ice water

In a food processor, combine the flour, cornmeal and salt; pulse briefly to mix. Add the butter and shortening and process until the mixture resembles coarse meal, about 20 seconds.

With the machine on, add the ice water and process just until the dough begins to form a ball. Transfer the dough to a lightly floured surface and knead briefly. Cut the dough in quarters and shape into disks. Wrap each disk in wax paper and refrigerate until ready to roll out.