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“Good crust that will hold together when cold-for tarts and quiches.”
READY IN:
5mins
YIELD:
2 crusts
UNITS:
US

Ingredients Nutrition

  • 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

  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.

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