Butter and Shortening Pastry |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I absolutely love this pie crust. It does have a sweeter taste than most so when I am making it for chicken pot pie and other non dessert dishes I lessen the amount of sugar. Ingredients:
2 1/2 cups flour |
1 teaspoon salt |
2 tablespoons sugar |
3/4 cup unsalted butter, chilled and cut into 1/4 inch cubes |
1/2 cup shortening (8 t) |
6 -8 tablespoons ice water |
Directions:
1. Mix flour, salt and sugar in a food processor fitted with steel blade.
2. Scatter butter pieces over flour mixture. Toss to coat butter with a little of the flour.
3. Cut butter into the flour mixture with 5 one second pulses.
4. Add shortening, a tablespoon at a time and cut into mixture with about 4 one second pulses.
5. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Turn out into a mixing bowl.
6. Sprinkle 6 T of ice water over flour mixture.
7. Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together.
8. Add up to 2 more T of ice water if the dough will not come together. DO NOT over-knead the dough.
9. Divide dough into 2 balls and flatten each into a 4 inch wide disk.
10. Dust disks lightly with flour. Wrap each in plastic and refrigerate for at least 30 minutes or up to 2 days before rolling out.
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