Half-and half pastry
Yield: 1 Servings
Ingredients:
- 1 c All-purpose flour
- 1 tb Granulated sugar
- 1/4 c Shortening pn Pinch of salt
- 1/4 c Cold butter
- 3 tb To 5 Tbsp cold water
Instructions:
1. Blend flour salt and sugar together in a large bowl. Cut butter and shortening into 1/2-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 1/4 teaspoon salt 2 tablespoons granulated sugar 1/2 cup unsalted butter 1/2 cup shortening and 7 to 10 tablespoons cold water.
