Thursday, May 26, 2016
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Cookbook: Buttery Pastry Crust
11⁄4 cups all-purpose flour
1/4 tsp salt
4 tbsp cold butter
1/4 cup butter-flavor solid vegetable shortening
1/2 tsp cider vinegar
2-4 tbsp ice cold water, divided
Combine flour and salt in large bowl; mix well. Cut butter and shortening into flour mixture using a pastry blender until butter and shortening resemble the size of small peas. Add vinegar and sprinkle 1 tbsp (15 mL) water over flour mixture; gently toss with a fork. Repeat with remaining water until dough is moist enough to form into a ball.
Gather dough into a ball; flatten to 1/2-inch (1 cm) thickness. Cover; refrigerate dough 30 minutes. Roll out dough on lightly floured surface and use as desired. Yield: 1 single pie or tart crust
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