1 c. flour
1/2 c. cornmeal
1/2 tsp. salt
1/2 c. vegetable shortening, lard or butter
1/4 c. ice water
1/2 c. sugar
3 tbsp. flour
1 tsp. cornstarch
1/4 tsp. salt
1 1/4 c. milk or heavy cream
3 slightly beaten egg yolks
1 tbsp. melted butter
4-6 tbsp. good bourbon

Put in bowl 1 cup flour, cornmeal and 1/2 teaspoon salt. Cut in 1/2 cup shortening until it has the look of coarse cornmeal. Sprinkle the water into mixture. Pat into roll. Roll to fit an 8 inch pie tin. Line with foil and weight down. Bake 10 minutes in a 425 degree oven. Reduce heat to 350 degrees and bake 8-10 minutes more.

In a double boiler put the sugar, 3 tablespoons flour, cornstarch and 1/4 teaspoon salt. Gradually add milk or heavy cream then stir in egg yolks and melted butter. Stir constantly until thickened and smooth (about 5-7 minutes). Remove from heat. Stir in bourbon and cool. Pour into pie shell. Refrigerate. Top with whipped cream to serve.