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Crisp Pastry Crust

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

Ready In:
5mins
Yields:
Units:

ingredients

  • 2 cups flour
  • 14 teaspoon salt
  • 2 teaspoons sugar
  • 14 cup very cold butter
  • 2 teaspoons Butter Flavor Crisco
  • 1 egg yolk
  • 4 -5 teaspoons ice water

directions

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

@Diana Adcock
Contributor
@Diana Adcock
Contributor
"Good crust that will hold together when cold-for tarts and quiches."
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  1. Diana Adcock
    Good crust that will hold together when cold-for tarts and quiches.
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