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Perfect Butter and Shortening Crust Recipe

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This recipe for Perfect Butter and Shortening Crust is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2-1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 cup COLD unsalted butter, cut into pieces
1/4 cup CHILLED shortening
1/2 cup COLD water
1 Tablespoon white vinegar

In food processor, pulse together flour, salt and sugar. Add butter and shortening; pulse until mixture resembles coarse crumbs and some of the butter is the size of peas. (Alternately, combine in a bowl using a pastry blender or a fork.)

In measuring cup, combine water and vinegar. While processor is running, drizzle in just enough water-vinegar mixture to form a dough (may be slightly dry, but should hold together when pressed between fingers).

Halve dough, wrap each piece in plastic wrap and press into disks. Refrigerate until ready to use or place wrapped double in heavy-duty resealable plastic bags and freeze up to 2 months.

Makes pastry for two 9-inch single-crust pies.

To Prepare for Pie:
Heat oven to 350. On lightly floured surface, roll out pie crust dough into a 12-inch round, pressing edges together if cracking. Fold in half and transfer to a 9-inch pie plate; unfold and gently lift (do not stretch) dough into place. Trim edges to 1/4-inch overhang and tuck under just inside pie plate for an edge. Crimp as desired. Prick bottom and sides of dough (for single backed pieshell) with a fork about 30 times and freeze until just firm, about 15 minutes. Fill with desired filling. Bake until set. If curst browns too quickly, cover with foil. Let cool completely before serving.




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