1 1/2 cups all-purpose flour
1/4 tsp. salt
5 Tbsp. cold butter or margarine, cut up
3 Tbsp. trans fat free vegetable shortening
3-5 Tbsp.ice water
In food processor, blend flour and salt. Add butter and shortening; pulse until mixture resembles course crumbs with pea size pieces. Sprinkle in water, 1 Tbsp 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 scissor fashion, cut in butter and shortening until mixture resembles course crumbs. Add water, mixing lightly with a fork, after each addition, until dough just forms clumps.
Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. If overnight-let stand 30 minutes before rolling. Makes 1 crust.
recipe taken from good housekeeping: demonstrated by: Terri Pitcher
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