INGREDIENTS

INSTRUCTIONS

Sift together the flour, sugar, and salt in a large mixing bowl. Add the
butter and shortening and toss to coat the fats with flour. Using a pastry
blender, cut the fats into the flour until the mixture resembles coarse
meal with some pea-size particles. Position your hand at the far side of
the bowl. Draw the blender toward the center while scraping it along the
bottom of the bowl. Rotate the bowl with your free hand to keep the pastry
blender in the same position. Do not turn or twist your wrist or the crumbs
will become too sticky. Scrape the blender clean every so often. Break up
larger particles of fat by pressing the blender straight down on them. Add
the ice water, 1 tablespoon at a time, drizzling it around the rim of the
bowl. Use a kitchen fork to push the mixture toward the center with each
addition. Do this around the entire bowl. As more water is added, clumps of
dough will form. They will become larger with each addition. Add the final
tablespoon of water, a teaspoon at a time. Now feel the dough with your
hand; it should feel cool and slightly moist. To determine if the mixture
has enough water, gather some in your hand and press it against the bowl to
see if it will hold together. If not, add more water sparingly, about 1
teaspoon at a time, adding only enough for it to form a mass. Too much
liquid and/or overworking the dough will toughen it. With floured hands,
press the dough against the side of the bowl, forming 2 balls. All of the
crumbs should adhere to the balls and clean the bowl. If not, add a few
drops of water. Flatten the balls into two 4- or 5-inch disks. Dust the
disks generously with flour, then score with the side of your hand to relax
the gluten. Cover with plastic wrap. Chill 30 minutes or longer before
using.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Carole
Walter, "Great Pies and Tarts" From the TV FOOD NETWORK - (Show # CL-9130
broadcast 05-15-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-19-1998
Recipe by: Carole Walter
Converted by MM_Buster v2.0l.

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