No-Fail Pastry
Yield: See Recipe Note 1
Print
Ingredients
- 360 g all-purpose flour
- 1 tsp salt
- 30 g granulated sugar
- 170 g unsalted butter (cold and cut into cubes)
- 95 g shortening (cut into cubes)
- 120 ml ice cold water
Instructions
- In a food processor, place the flour, salt, and sugar and process until combined.360 g all-purpose flour, 1 tsp salt, 30 g granulated sugar
- Add the butter & shortening and process until the mixture resembles coarse crumbs.170 g unsalted butter, 95 g shortening
- Add the ice water, a little at a time, processing just until the pastry holds together.120 ml ice cold water
- Turn the dough onto your work surface and gather into a ball.
- Divide the pastry in half
- Flatten each half into a disk, and cover with plastic wrap.
- Refrigerate for at least 30 minutes.
Recipe Notes
- RECIPE YIELD: This recipe is written to make 1 x 22.5 cm double-crust pie or 18 to 24 tarts
- RECIPE USAGE: Use this cake in the following recipes: Mincemeat Tarts or Cranberry, Orange & Port Tarts