1 1/2 cups flour
1/4 teaspoon salt
1/4 cup butter
1/4 cup shortening
3 tablespoons water cold
Instructions
In a bowl, mix flour and salt. Add butter (or margarine) cut into chunks and solid shortening, cut into chunks. You may also use 1/2 cup shortening. With a pastry blender or your fingers, cut in the fats or rub with your fingers until mixture forms pea-sized crumbs
Sprinkle 3 tablespoons cold water over the crumbs and mix with your hands until evenly moistened. Gently squeeze about 1/4 cup of the dough into a ball. If it won't hold together, crumble the lump back into the bowl and sprinkle with 1 more tablespoon cold water and mix again until evenly moistened.
With lightly floured hands, form dough into a ball. Dust the ball lightly with flour, flatten into a round about 3/4 inch thick, pressing edges to make smooth.
On a lightly floured surface, with a lightly floured rolling pin, roll dough firmly but gently in short strokes from the center outward to form a round 1/8 in thick and about 14" wide; lift and turn the dough occasionally, dusting underneath with more flour. If the edges split while rolling, press them back toward the center to make smooth.
For 9" crust, use 1 cup flour, 3 tablespoons each butter and shortening.
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Yields: 6 Servings
Sunset Magazine, November 2000
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