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This French term, which literally translates as "short pastry," refers to a flaky dough that is suitable for sweet and savory fillings.

Makes 12 ounces; enough for one 9-inch pie crust

Ingredients
  1. 1 1/3 cups sifted all-purpose flour
  2. 1/4 teaspoon salt
  3. 4 tablespoons (1/2 stick) cold unsalted butter, cubed
  4. 1/4 cup cold vegetable shortening
  5. 4 to 5 tablespoons ice-cold water
Directions
  • In a medium bowl, stir together the flour and salt. Using a pastry cutter or two knives, cut in the butter and shortening until the mixture resembles coarse crumbles.
  • Sprinkle the water, 1 tablespoon at a time, over the flour mixture and toss together with a fork, until a dough starts to form. It will be a little sticky or tacky.
  • Form the dough into a disc shape, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes before using.


  • Used by:
    Butter, Thickened
    Caper Sauce I
    Liver and Lemon Sauce
    Liver and Parsley Sauce
    Soles, Boiled

    Source: Unknown

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