| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Unbleached all purpose flour |
| 2 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
c |
Chilled unsalted butter; diced (1 stick) |
| 1/2 |
c |
Chilled solid vegetable shortening |
| 1/4 |
c |
Plus 2 tablespoons buttermilk |
INSTRUCTIONS
Combine flour, sugar and salt in large bowl. Add butter and
shortening. Cut in using hands or pastry blender until mixture
resembles coarse meal. Add buttermilk and stir with fork until moist
clumps form. (Dough can also be prepared in processor. Using on/off
turns, cut butter and shortening into dry ingredients until coarse
meal forms. Add buttermilk and process just until moist clumps form.)
Press together to form dough. Divide dough in half. Gather dough into
balls; flatten into disks. Wrap separately and chill 1 hour. (Can be
prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand
at room temperature to soften slightly before using.)
Makes enough for 2 crusts.
Bon Appetit November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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