Tuesday, July 2, 2013
Thanks to historic Garland's Oak Creek Lodge for this delicious pastry crust. The recipe is also found on page 49 in Tastes & Treasures cookbook along with a history of Garland's Lodge. Great reading and great recipe.
3 cups unbleached all purpose flour
1 teaspoon salt
2 tablespoons sugar
3/4 cup (1 1/2 stick) unsalted butter, cut into pieces
1/2 cup plus 2 tablespoons shortening
1/4 cup cold water
1 tablespoon apple cider vinegar
Whisk the flour, salt and sugar lightly in a medium bowl to blend. Add the butter and shortening and toss lightly to coat.
Cut with a pastry blender until the mixture resembles a very coarse cornmeal.
Mix the water and vinegar together. Sprinkle about 3 tablespoons of the vinegar mixture over the flour mixture and toss to blend. Continue adding the vinegar mixture 1 tablespoon at a time, tossing to form a cohesive ball that will hold together when pressed. Divide the dough into two equal portions and shape each portion into a disk.
Wrap and chill for at least 2 hours before using or store in the freezer. Makes 2 pastry disks.