| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pie dough, Pie, Cookbook, Washington, Restaurant |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Butter; cold & cubed |
| 2/3 |
c |
Shortening; cold |
| 4 |
c |
All-purpose unbleached flour |
| 1 1/2 |
ts |
Salt |
| 2/3 |
c |
Cold water |
INSTRUCTIONS
In a processor bowl put flour, butter,shortening and salt. Process with
on/off switch until the mixture resembles heavy corn meal. I usually hit
on/off switch about 10-12 times. Add water all at once and process until it
forms a ball. Be careful not to over work! Stop when it isjlust barely
pulling together.
Place dough on a floured surface and cut into 4 pieces. Roll out as needed
or refrigerate or freeze, wrapped in plastic wrap.
Yield: 4 crusts.
This restaurant is owned by Candi Bachtell.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Savory Faire, Montesano, Wash
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