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