• To the bowl of your food processor add the flour, salt and cornmeal. Top with the chilled, cubed butter. Pulse a few times until the mixture is combined and looks like course sand.
• Start the "dough" setting and slowly add the chilled cider vinegar and then the water.

Stop the food processor when the last of the water is mixed in. It should NOT resemble dough. It should look like a LOT of TINY pebbles. Dump this out onto a lightly floured surface and push the "pebbles" together. If it won't hold together, then slowly add the ice water in droplets until it just barely comes together. DON'T knead the dough. Once you get it to hold together, wrap the dough in plastic wrap and chill for at least 30 minutes or put into a plastic freezer bag and freeze for later.

• This will keep in the freezer for 3 months at least. I usually end up using this before that. Also, I make four at a time (which is one pound of butter) and freeze for later use. Same effort, but less clean up time.