Fat is cut into the flour until the mixture resembles coarse cornmeal. This describes which dough?

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Distributing fat into flour until the mixture resembles coarse cornmeal creates a mealy texture in the crust. When the fat is broken into small pieces and coated with flour, it coats the gluten-forming proteins and prevents them from developing strong gluten networks. The result is a crust that is tender and crumbly rather than elastic or very flaky. This is the hallmark of mealy pie dough. In contrast, flaky pie dough uses larger fat pieces left intact so they melt into the dough during baking and create distinct layered sheets. Puff pastry relies on extensive lamination to build many thin layers, far beyond simply rubbing fat into flour, and shortcrust can refer to a crust made with fat cut in, but the described method specifically points to mealy pie dough.