Ingredients:
- 3 cups all-purpose flour
- 1 tsp. salt
- 8 Tbs. (1 stick) chilled unsalted butter
- 1/2 cup vegetable shortening
- 1/2 cup cold water
Directions:
In a bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut them in until the mixture resembles coarse bread crumbs. Sprinkle in the water, 1 Tbs. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.
Using floured hands, pat the dough into a smooth, flattened disk. Use immediately, or wrap in plastic wrap and refrigerate for up to 2 days.
Using floured hands, pat the dough into a smooth, flattened disk. Use immediately, or wrap in plastic wrap and refrigerate for up to 2 days.
Makes enough dough for one 9-inch quiche or tart shell.
Adapted from
Williams-Sonoma Kitchen Library Series,
Breakfasts & Brunches,
by Norman Kolpas
(Time-Life Books, 1997).
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$14.95
Rated 4 out of
5
by
SweetPea7 from
Good, but Yield???
I've made this before, and just made again. It'd be helpful if the yield was included. I was able to make it work for the tart pan size I needed to use...but it ended up being a bit thinner than normal...would have been a disaster if you were uncomfortable working with pastry.
That said, it's a good flaky pasty and can handle using all butter vs. 1/2 shortening.
Date published: 2016-11-14