Suitable and adjustable for any almost any use.<\/p>\n
Note: Sugar<\/strong> is optional and depends on what kind of crust you need. For sweet pies use 1 tsp to 1 TBS, although the higher amount is typical. Some savory dishes also use \u00bd tsp sugar<\/strong> for balance.<\/p>\n Note:<\/strong> For butter<\/strong> and shortening,<\/strong> the mixture depends on the goal. All butter<\/strong> adds flavor, but a 50\/50 mix with shortening<\/strong> can add flakiness.<\/p>\n Put some water<\/strong> in a cup with ice.<\/strong><\/p>\n Pulse the flour, salt<\/strong> and optional sugar<\/strong> in a food processor for a couple of seconds. Many recipes call for putting the food processor bowl and ingredients in the refrigerator\/freezer for 30 minutes at this point. If it\u2019s hot you might try that.<\/p>\n Cut the butter<\/strong> and shortening<\/strong> into \u00bd inch cubes. Add the cubed butter<\/strong> and cubed shortening<\/strong> to the processor and using pulses mix into the flour<\/strong> until it resembles coarse crumbs,<\/strong> 6 to 10 pulses.<\/p>\n Add 2 TBS of the ice water<\/strong> and pulse a few times. Add additional TBS water<\/strong> and pulse. Repeat until the dough<\/strong> starts to come together in a ball.<\/p>\n Dump dough<\/strong> onto a floured<\/strong> surface, form into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 1 single crust (doubles easily) Scott Nowell Suitable and adjustable for any almost any use. 1\u00bccups all-purpose flour \u00bdtsp salt sugar (optional, see note) 8TBS butter\/shortening (see note) 3-4TBS ice water Note: Sugar is optional and depends on what kind of crust you need. For sweet pies use 1 tsp to 1 TBS, although the higher amount is typical. Some savory dishes also use \u00bd tsp sugar for balance. Note: For butter and shortening, the mixture depends on the…<\/p>\n