Many British recipes call for shortcrust pastry for a tender and crumbly crust in sweet pies, tarts, or savory quiches. Because it is so easy to make in batches, I make extra to freeze for later use.
Ingredients
- 1 cup all-purpose flour
- 0.25 cups chilled butter , cut into pieces
- 0.25 cups shortening
- 4 tablespoons ice water , or more as needed
Instructions
-
1
Combine flour, butter, and shortening in a food processor; pulse until crumbly. Mix in water, 1 tablespoon at at time, until dough is soft and pliable.
-
2
Wrap dough in plastic wrap and refrigerate for at least 30 minutes before using.
Nutrition Facts
Per serving
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