Half-And Half Pastry
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
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini