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To Make the Easy Cornmeal Crust: Cut the butter into cubes and freeze them while you measure and mix the dry ingredients. Combine the flour, cornmeal, sugar and salt in a food processor and pulse three to four times to mix. Remove the butter from the freezer and scatter the cubes over the flour mixture and pulse until the mixture forms pea-size clumps. In a small bowl, whisk together the egg yolks and 2 tablespoons of the ice water. Drizzle the yolk mixture into the flour mixture and pulse just until the dough holds together. If it does not come together add the last tablespoon of ice water and pulse. Turn the dough out onto a clean floured work surface. Gather the dough together in a mound and knead it a few times to smooth it out. Divide it in half and gently pat and press each half into a rough rectangle, circle or square about 1 inch thick. Wrap in plastic wrap and refrigerate for 2 hours, up to 2 days. To Make the Pie Filling: In a large frying pan, warm 1 tablespoon of the oil over medium heat. Add half of the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add chicken and cook, breaking it up with a wooden spoon or spatula and stirring occasionally, until opaque, about 10 minutes. Add the corn and cook until just tender, about 3 minutes. Season with salt and pepper. Pour the mixture into a large bowl and set aside. Return the frying pan to medium heat and add the remaining tablespoon of oil. When hot, add the remaining onion and cook, stirring occasionally, until softened, about 5 minutes. Add the butter and let it melt. Then add the flour and stir until it coats the onions evenly. Cook, stirring frequently, until the flour begins to turn golden, about 5 minutes. Stir in the chile powder, paprika, cumin and oregano and cook, stirring, for 1 minute. Increase the heat to medium-high and gradually add the 1 cup water, stirring constantly, until the mixture thickens to the consistency
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts