Half-and half pastry

Yield: 1 Servings

Measure Ingredient
1 cup All-purpose flour
1 tablespoon Granulated sugar
¼ cup Shortening
\N pinch Pinch of salt
¼ cup Cold butter
3 tablespoons To 5 Tbsp cold water

1. Blend flour, salt, and sugar together in a large bowl. Cut butter and

shortening into ½-inch cubes and add to flour mixture. Using a pastry blender or 2 knives, cut into dry mixture until it is the con-

sistency of coarse meal.

2. Then gradually sprinkle 3 tablespoons cold water over flour mixture,

using a fork to work liquid into dry ingredients. Then work in just

enough remaining cold water, 1 tablespoon at a time, so dough can be

gathered into a firm ball.

3. Flatten ball slightly with the palm of your hand. Wrap pastry and refrigerate at least until chilled, about 30 minutes. Pastry will keep

well for several days. It also freezes well.

DOUBLE-CRUST PIE; Follow recipe instructions given to make a 9-inch pie shell, using 2 cups all-purpose flour, ¼ teaspoon salt, 2 tablespoons granulated sugar, ½ cup unsalted butter, ½ cup shortening and 7 to 10 tablespoons cold water.

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