Breads and Doughs / The Tompkins Family

Pie Crust II

Ingredients

1 cup Whole Wheat Flour

1 cup White Flour

1 tsp Salt

1 tbsp Sugar

6 tbsp Unsalted Butter

6 tbsp Vegetable Shortening

7 tbsp Water, cold

Directions

Sift flour into a bowl, mix in salt and sugar.

Cut in butter, shortening, then water.

Wrap in plastic wrap and place in refrigerator or freezer.

Make sure dough is defrosted and has been refrigerated for at least for 20-30 minutes prior to use.

Basic pie crust recipe

Dry Ingredients

4 cups Flour, All-purpose or 50/50 White and Wheat

1 tbsp Sugar

2 tsp Salt

Wet Ingredients

1 ¾ cups Vegetable Shortening

½ cup Water

1 tbsp Lemon Juice

1 Egg, Large

Mix the dry ingredients together.

Cut in the vegetable shortening with a fork or in my preference a pastry blender.

In a separate bowl, mix wet ingredients.

Combine the 2 mixtures, stirring with a fork until all ingredients are moistened.

Mold into a ball. Put into a baggie or cover and seal. Chill at least 15 minutes before rolling in desired shape.