Editor's Note: Use this crust to make Allison Kave's Rhubarb Frangipane Pie .
This crust has a more grainy, toothsome texture than a classic crust, and the natural sweetness of cornmeal makes a great accompaniment to summer pies such as blueberry or cherry. Use this when you want a truly rustic pie.
Prepare the butter, lard, and milk mixture as instructed above.
In the work bowl of a food processor fitted with a metal blade, add dry ingredients and pulse once to blend. Remove the lid and add the fat. Replace the lid, have your milk mixture ready, and turn on the processor. After a couple of seconds, start to slowly pour the milk down the feed tube of the processor. As soon as all the milk has been added, turn off the machine. Pour the dough onto plastic wrap, bind it tightly, and refrigerate it for at least 1 hour.
