Half-And Half Pastry

Title:
Half-And Half Pastry

Yield:
1 Servings

Categories:
Pastry,
Desserts,
Pie




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






 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