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Pie or Tart Dough
By The Chopping Block

My sister acquired this recipe from a cooking camp she went to. While there, they made some tarts and brought them home to try. They were DEE-Licious!!! Filled with raspberries and strawberries and any other fruit (blueberries, apples, ice cream, chocolate), these are absolutely fabulous. 

Bon Appétit

Yield: 1 double-crust pie or 2 tarts
Active Time: 10 minutes
Start to Finish: 2 hours, 10 minutes

Ingredients:
  • 2 cups all-purpose flour
  • 1 1/2 tablespoons granulated sugar
  • Pinch fine sea salt
  • 1 1/2 sticks unsalted butter, chilled
  • 1/4 cup shortening, chilled
  • 1/3 cup cold water

Directions:
  1. Place flour, sugar and salt in the bowl of a food processor fitted with a metal blade
  2. Cut the butter and shortening into small pieces and add to processor. Be sure to keep them as cold as possible.
  3. Pulse the mixture until crumbly and the fat is in small pieces throughout the flour.
  4. Working quickly, start the processor and add cold water until the mixture just forms a ball.
  5. Turn out dough onto a work surface and shape into an oval.
  6. Cut the dough in half and press the cut side down to form two disks.
  7. Wrap each disk in plastic wrap and refrigerate for at least 2 hours or up to 3 days before rolling out for further use.
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