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Special Section


Cookbook: Buttery Pastry Crust




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November 30, 2011 | 1,026 views | Post a comment

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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