Grandma Woodall’s “Never-fail” Pastry

AuthorJulie

1 ⅓ cups all-purpose flour
1 tsp sugar
¼ tsp salt
¼ cup butter, chilled and cut into pieces
¼ cup shortening, chilled and cut into pieces
2-4 Tbsp. ice-cold water
1 tsp vinegar (optional, stir it into the water)

1

In a large bowl or the bowl of a food processor, stir together the flour, sugar and salt. Add the butter and shortening and use a fork, pastry blender, wire whisk or the “pulse” motion of the food processor to blend the mixture until it resembles coarse meal, with lumps of fat no bigger than a pea.

2

Drizzle the minimum amount of water over the mixture and stir until the dough comes together, adding a little more a bit at a time if you need it. Gather the dough into a ball, flatten it into a disc, wrap it in plastic and chill it for at least half an hour. If you are making a double crust pie, divide the dough in half, making one half slightly larger than the other.

3

(Your pastry can be prepared up to this point and frozen for up to 4 months; let it thaw on the countertop when you need it.

Ingredients

 1 ⅓ cups all-purpose flour
 1 tsp sugar
 ¼ tsp salt
 ¼ cup butter, chilled and cut into pieces
 ¼ cup shortening, chilled and cut into pieces
 2-4 Tbsp. ice-cold water
 1 tsp vinegar (optional, stir it into the water)

Directions

1

In a large bowl or the bowl of a food processor, stir together the flour, sugar and salt. Add the butter and shortening and use a fork, pastry blender, wire whisk or the “pulse” motion of the food processor to blend the mixture until it resembles coarse meal, with lumps of fat no bigger than a pea.

2

Drizzle the minimum amount of water over the mixture and stir until the dough comes together, adding a little more a bit at a time if you need it. Gather the dough into a ball, flatten it into a disc, wrap it in plastic and chill it for at least half an hour. If you are making a double crust pie, divide the dough in half, making one half slightly larger than the other.

3

(Your pastry can be prepared up to this point and frozen for up to 4 months; let it thaw on the countertop when you need it.

Grandma Woodall’s “Never-fail” Pastry
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