Combination Vegetable Shortening Butter Pastry Food

COMBINATION VEGETABLE SHORTENING & BUTTER PASTRY RECIPE

Steps:

• --2 1/2 cup all-purpose unbleached flour, plus extra for rolling --1 teaspoon salt --1 tablespoon granulated sugar --1/2 cup chilled vegetable shortening --1/2 cup cold unsalted butter, cut into 1/4-inch pieces --6 to 8 tablespoons ice water
• In a food processor, process the flour, salt, and sugar until combined. Add the vegetable shortening and process until the mixture has the texture of coarse sane, about 10 seconds. Scatter the butter pieces over the flour mixture and process with 1-second pulses until butter bits are no larger than small peas, about 10 pulses. turn the mixture into a medium bowl.
• Sprinkle 6 tablespoons of ice water over the mixture. Using a rubber spatula, fold to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more water if the dough does not come together.
• Flour your hands generously. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. Divide the dough into two balls and flatten each into a 4-inch dish. Wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling. On a lightly floured surface, form pastry into a ball; shape into a flattened round.
• (For two-crust pie, divide pastry into halves and shape into two rounds.) Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.
• Makes 8- or 9-inch two-crust pie.

BARRY MAIDEN'S BUTTER/SHORTENING PIECRUST

Steps:

• Put the flour, sugar, and salt in a bowl and put them in the freezer for 10 minutes.
• Put the flour, sugar, salt, butter, and shortening in the workbowl of a food processor fitted with a metal blade. Pulse to cut the fat into small pieces, some the size of peas and some smaller.
• With the machine running, slowly pour the water through the feed tube. The dough should begin to come together into a ball; when it does, turn off the machine immediately. Do not let it form a complete ball.
• Turn the dough out onto a floured work surface and gently shape it into two disks about 1 1/2 inches thick. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to 1 hour.
• Take the dough out for the refrigerator and let it sit for 10 minutes. On a floured surface, roll out 1 of the dough disks into a circle 1/4-inch thick and 10 inches wide. Carefully transfer it into a 9-inch pie plate. Press the dough gently into the pan and trim away any excess dough, leaving about 1/2 inch beyond the edge of the pie pan. Fold the edges up and over, and then crimp the edges decoratively. Or press the back of a fork into the pastry rim, working around the pie to make a flat edge marked with the tines of the fork. If not filling the crust soon, refrigerate it until needed.
• To make the crust in advance, wrap it well in plastic and refrigerate it for up to 3 days or freeze it for up to 2 months.

BUTTER AND SHORTENING PASTRY

Steps:

• Mix flour, salt and sugar in a food processor fitted with steel blade.
• Scatter butter pieces over flour mixture. Toss to coat butter with a little of the flour.
• Cut butter into the flour mixture with 5 one second pulses.
• Add shortening, a tablespoon at a time and cut into mixture with about 4 one second pulses.
• The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Turn out into a mixing bowl.
• Sprinkle 6 T of ice water over flour mixture.
• Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together.
• Add up to 2 more T of ice water if the dough will not come together. DO NOT over-knead the dough.
• Divide dough into 2 balls and flatten each into a 4 inch wide disk.
• Dust disks lightly with flour. Wrap each in plastic and refrigerate for at least 30 minutes or up to 2 days before rolling out.

ALL VEGETABLE SHORTENING PASTRY RECIPE

Steps:

• 8- or 9-inch one-crust pie: --1/3 cups plus 1 tablespoon chilled vegetable shortening --1 cup all-purpose unbleached flour, plus extra for rolling --1/2 teaspoon salt --2 to 3 tablespoons ice water
• 8- or 9-inch two-crust pie: --2/3 cup plus 2 tablespoons chilled vegetable shortening, cut into pieces --2 cups all-purpose unbleached flour, plus extra for rolling --1 teaspoon salt --4 to 6 tablespoons ice water
• In a large bowl with a pastry blender or two knives, cut vegetable shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 teaspoons additional water can be added if necessary). You want the ingredients to barely bind together.
• Flour your hands generously. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. On a lightly floured surface, form pastry into a ball; shape into a flattened round. (For two-crust pie, divide pastry into halves and shape into two rounds.) Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Try to control the rolling pin and move from the center out. Don't use the rolling pin to go back and forth. Use your rolling pin something like this: Roll North, pick up the pin, roll Northeast, pick up dough and move counter-clockwise, repeat. You want the crust as evenly rolled as you can.
• Fold pastry into quarter folds and ease into pie plate, pressing firmly against bottom and sides of pie plate.