1 c All purpose flour
1/3 c Cake flour
1/2 ts Salt
1 tb Sugar
6 tb Cold unsalted butter –
-cut into pieces
2 tb Cold vegetable shortening
3 tb Or up to 4 tb cold water
-or cold whole milk*
Note: Water produces a crisper pie crust that milk. Using milk will make a
more tender crust.
On a warm or humid day, this dough may require less liquid than on a cool
dry day. Double the ingredients for a double crust.
Mix flour, cake flour, salt and sugar in a food processor. Add the cold
butter and shortening and process with about six pulses, until the mixture
forms pea size lumps. With the machine still running, add three
tablespoons of water or milk and process until large moist chumps form and
the dough holds together.
If the dough is too dry, add more water or milk by teaspoonful.
Gather the dough into a ball. Flatten it into a disk. Wrap in plastic
wrap and refrigerate for one hour before rolling it out.
Washington Post Sept 17, 1997
++
Yields
1 Crust