This buttery crust is simple, straightforward, and can be used for a myriad of things. Rustic tarts, pies, you-name-it. For a savory crust, just nix the sugar. But be sure to add the salt.
Ingredients
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup (1/2 stick) butter, chilled and cut into small pieces
1/4 cup shortening
4 tablespoons (about) ice water
Preparation
1
Combine flour, sugar, and salt in a large bowl. Mix in butter and shortening with fingers or pastry blender until mixture resembles coarse meal with some larger pieces. Add water and stir with a fork until mixture holds together. Scrape onto a sheet of plastic wrap and form into a ball. Flatten to a 1-inch thick disk. Wrap and chill 1 hour.
Place pasltic wrap on a wet surface (securing it) and dust with flour. Roll pastry into a rough 15 inch circle. Lift with plastic wrap and invert into pie plate, discarding plastic wrap. fold dough under on rim and crimp. Fill or pre bake at 375 for 12-15 minutes, then proceed with recipe.
