9 inch unbaked pie shell (for reg. or gluten-free diet)
1 c. all-purpose flour (for reg. diet)

1 c. potato flour (for gluten-free diet)
1/2 c. cornmeal
1/2 tsp. salt
1/2 c. shortening
1/3 c. shredded Cheddar cheese

In bowl stir flour with cornmeal and salt. With pastry blender, cut in shortening and cheese until mixture resembles fine crumbs. Sprinkle 1/4 cup water, a tablespoon at a time into flour mixture, mixing lightly with fork after each addition, until pastry is just moist enough to hold together.

With hands, shape into flattened ball. Roll out and line 9 inch pie plate. Fill and bake as directed in recipe. Hint: Roll out between wax paper for less trouble.