Yield: 2 -9" crusts
|3 cups||All-purpose Flour|
|1 tablespoon||White Vinegar|
|3 tablespoons||Ice Water, increase to 4 tablespoons if necessary|
In a medium bowl, stir together the flour and salt. Using a pastry blender, cut in the margarine and shortening. Keep working the flour and shortening until the mixture is rather grainy, like coarse cornmeal.
Mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough of the ice water so that the dough barely holds together. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so that the dough holds together and becomes rollable.
Jeff Smith, The Frugal Gourmet, says: "I roll out my dough on a piece of waxed paper. It is easy to handle that way. If you have a marble rolling pin, the rolling out will be easy. If you use a wooden one, be sure to dust a teaspoon of flour on it a couple of times when you are rolling out the dough."
Source: The Frugal Gourmet Celebrates Christmas : by Jeff Smith
: Copyright 1991
: ISBN 0-688-09128-8
Submitted By JILL PETERSEN On 08-03-95