|
|
|
ARMAND'S
HARPER VALLEY
FAMILY FARM
Double
Crust Pie Pastry
This
crust is simply the best - half butter for flavor and half vegetable shortening
for flakiness. To make pie crust in a food processor combine flour and salt in a
food processor fitted with the steel blades. Pulse just to mix. Add butter and
shortening. Whirl until mixture has texture of coarse meal, about 30 minutes.
With machine running, add cold water in a slow and steady stream just until
mixture begins to form a ball. Proceed with step 4 of Double-crust Pie Pastry
recipe.
makes two 9-inch crusts
Ingredients:
2 and one-half cups all-purpose flour
1 teaspoon salt
One-half cup (1 stick) cold unsalted butter, cut into small pieces
One-half cup solid vegetable shortening, chilled and cut into small pieces
6 to 7 tablespoons cold water
1. Mix flour and salt in a medium-size bowl.
2. Cut in butter and shortening with a pastry blender or 2 knives used scissor
fashion until mixture resembles coarse meal.
3. Sprinkle cold water, 1 tablespoon at a time, over mixture, mixing lightly
with a fork after each addition, until pastry is just moist enough to hold
together.
4. Divide pastry in half; shape each half into a disc. Cover with plastic wrap.
Refrigerate until well chilled about 30 minutes.
Bake crust at 425 degrees for 13 to 15 minutes before adding pie filling.
|