Crisp Pastry Crust

Submitted by Diana Adcock

"Good crust that will hold together when cold-for tarts and quiches."

 

• Ready In: 5mins
• Ingredients: 7
• Yields: 2 crusts

ingredients

• 473.18 ml flour
• 1.23 ml salt
• 9.85 ml sugar
• 59.14 ml very cold butter
• 9.85 ml Butter Flavor Crisco
• 1 egg yolk
• 19.71-24.64 ml ice water

directions

1. Place flour, salt and sugar into a large mixing bowl and mix well.
2. Cut in the butter and shortening, and cut the fat into the flour mixture until it resembles coarse cornmeal.
3. In a cup whisk together the yolk and 3 teaspoons of the ice water.
4. Using a fork mix it into the dry mixture, drawing the mixture twoards the center of the bowl.
5. If it's still crumbly add a bit more water, 1 teaspoon at a time.
6. Turn out, knead for a few seconds and form into 2 even balls.
7. Wrap in plastic and chill for 30 minutes.
8. Roll out and use as you will.