Pie Crust....also called Pate Brisee

Ingredients

• 1 1/4 cups all purpose flour
• 6 tablespoons sweet butter, cut into bits
• 2 tablespoons white shortening
• 1 teaspoon salt
• 1 tablespoon sugar
• 3 tablespoons ice water, approximately

Method

• Mix dry ingredients in a food processor (or mix with a spoon in a bowl). Add cold fats and pulse gently with processor or cut in with a knife and fork if doing by hand.
• Add water to food processor and pulse gently until mixture holds together between finger and thumb. It will look crumbly. If doing by hand, mix gently with a fork.
• Pour out onto to floured board and gently pull together (do not knead). Pat into a disk and place in frig for at least 20-30 minutes before rolling out into crust.

Notes

• NOTES:
• NOTES : This pie dough is useful for tarts, pies or quiches. It helps to have it in the refrigerator for awhile before forming the dough; but it is not necessary.
• SERVINGS: 1
• SOURCE: Apple Charlotte