Southwestern Pie Crust

Southwestern Pie Crust
An excellent choice for a quiche that features a lot of peppers.

3 1/2 oz Masa*
3 1/2 oz All Purpose Flour
1/2 tsp baking powder
1/2 tsp salt
8 Tbsps Unsalted Butter (cold and cut into 1/4 inch cubes)
1 Egg lightly beaten
2 Tbsp cheap Vodka**

In a food processor thoroughly blend all dry ingredients.
Add Butter and pulse a few times until it is evenly distributed
Add Egg and Vodka and pulse until a big ball of dough forms.
It is ok if not every bit of dough sticks to the big ball. Mold it all
together, press into a 1 inch thick disc, wrap in plastic wrap and
chill 1 hour before use.

*Masa is a special type of corn meal that is made using corn that is treated with Calcium Hydroxide.
This processing is called Nixtamalization, and was first developed by the Aztecs.
Nixtamalization boosts the nutrition of the corn and also gives it a flavor that is slightly different from regular corn meal.

**Vodka makes the dough moist and easy to handle. It evaporates much more than water, so adding
it wont give you a soggy end product. Go cheap since you wont taste the vodka after baking.