3/4 c. all-purpose flour
1/2 c. yellow cornmeal
2 tbsp. poppy seeds
1/2 tsp. salt
4 tbsp. cold unsalted butter, cut into 1/4-inch pieces
2 tbsp. cold vegetable shortening
2 to 3 tbsp. cold water

Combine flour, cornmeal, poppy seeds and salt. Mix well. Add butter and shortening and cut into the dry mixture until it resembles coarse crumbs, with small pieces of butter still visible. Sprinkle 1 tablespoon of cold water over the mixture, tossing and compacting with a fork. Add the second tablespoon of water in the same manner. If the dough coheres, pack it into a ball. If not, add more water, a drop at a time, until it can be packed. Flatten the ball of pastry into a disk, 1/2-inch thick. Wrap it in plastic wrap and refrigerate for 1 hour before rolling.

To make a partially baked shell, roll the dough into a 12-inch circle on a sheet of lightly floured waxed paper. Invert the pastry into a 9-inch pie pan and peel off the paper. Tuck the pastry into pan without stretching it. Make a crimped edge, then refrigerate for 15 minutes. Preheat the oven to 400 degrees. Poke the bottom of the shell with a fork, 5 or 6 times. Bake the shell for 15 minutes, then lower the heat to 350 degrees and bake for 5 more minutes. Cool the shell on a rack before filling.