Yield: 4 Servings
|⅔ cup||Butter; cold & cubed|
|⅔ cup||Shortening; cold|
|4 cups||All-purpose unbleached flour|
|⅔ cup||Cold water|
In a processor bowl put flour, butter,shortening and salt. Process with on/off switch until the mixture resembles heavy corn meal. I usually hit on/off switch about 10-12 times. Add water all at once and process until it forms a ball. Be careful not to over work! Stop when it isjlust barely pulling together.
Place dough on a floured surface and cut into 4 pieces. Roll out as needed or refrigerate or freeze, wrapped in plastic wrap.
Yield: 4 crusts.
This restaurant is owned by Candi Bachtell.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Savory Faire, Montesano, Wash