“This came from the Moutain Network News recipes (www.mnn.net). This flaky crust works for both sweed and savory recipes. Make sure you refridgerate before rolling to maximize flakiness.”
READY IN:
20mins
YIELD:
1 crust
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, salt and sugar in a processor.
  2. Using on/off switch, cut in shortening and butter until mixture resembles course meal.
  3. Beat egg and water in a small bowl and add to flour mixture.
  4. Process until moist clumps form, adding more water by the teaspoon if dough is dry.
  5. Gather into a ball and divide in half.
  6. Flatten each half into a disk.
  7. Wrap in plastic and refridgerate for at least one hour.
  8. Can be made upto on day ahead.
  9. Keep chilled.
  10. Let dough soften slightly at room temperature before rolling.

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