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Categories:Viewed: 51 - Published at: 2 years ago
Ingredients
- 2 cups White Lily flour, plus additional for rolling
- 1/2 heaping teaspoon kosher salt
- 1 1/2 tablespoon sugar (superfine best)
- 1/8 cup (2 tablespoons) vegatable shortning, chilled
- 8 tablespoons very cold or frozen unsalted Plugra butter cut into1/4 inch cubes
- 4 tablespoons ice water, pluss slightly more if needed
Method
- Combile flour, salt and sugar in small bowl.
- Place in food processor; add shortening and process until mixture is textureof coarse sand (about 10 seconds).
- Scatter butter pieces evenly over flour mixture and pulse about 6 times, until consistency is that of coarse crumbs.
- Remove to large bowl.
- Sprinkle with ice water and knead until mixture becomes a sticky dough, adding liquid as needed to help hold together.
- Roll into a ball, press into a disc, wrap in parchment, then plasltic wrap and place in platic storage bag. Refirgerate for at least an hour and up to 2 days before rolling our.
