Weelicious Lunches by Catherine McCord

Author:Catherine McCord
Language: eng
Format: epub
Publisher: HarperCollins

double pie crust

Makes 1 double crust

½ cup (1 stick) butter, chilled and cubed

8 tablespoons vegetable shortening or lard, chilled and cubed

2½ cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

5 or 6 tablespoons ice water

1. Place the butter, shortening, flour, sugar, and salt in a food processor and pulse until the mixture resembles coarse cornmeal.

2. Sprinkle 1 tablespoon of the ice water in the food processor at a time and pulse a few times, until the dough starts to come together.

3. Place the dough on a piece of parchment paper or plastic wrap, gather it into a ball, and flatten it into a disk.

4. Refrigerate the dough for 30 minutes, or until chilled.

5. Proceed with the PB&J “Pop-Tart” recipe. The dough will keep for 1 week in the refrigerator or up to 2 months in the freezer.

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