- 1
Ingredients
- 1 1/3 c. all-purpose flour
- 1/4 tsp. salt
- 5 Tablespoons cold butter or margarine, cut up
- 3 Tablespoons trans-fat free vegetable shortening
- 3 to 5 Tablespoons ice water
Preparation
Step 1
1. In food processor, blend flour and salt. Add butter and shortening; pulse until mixture resembles coarse crumbs with some pea-size pieces. Sprinkle in water, 1 tablespoon at a time, pulsing until clumps begin to form. (Or in a large bowl, mix flour and salt. With pastry blender or 2 knives used scissors fashion, cut in butter and shortening until mixture resembles coarse crumbs. Add water, mixing lightly with a fork after each addition, until dough just forms clumps.)
2. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If overnight, let stand 30 minutes before rolling.)
TIPS -
1. Start with cold ingredients. Your goal is to cut butter into flour without melting it.
2. Handle with care. Overworking the dough can make it tough.
3. Add ice water gradually. Too much makes the crust tough; not enough makes it crack. The dough should just form clumps.
4. Turn the dough every few rolls of the pin. Then gently ease it into the plate (without stretching, which will cause it to shrink.
5. Chill before baking. This will prevent shrinkage, too, and relax any gluten that may be developed.