Half-and half pastry

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Recipe by: heathcliff

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.