Best Butter And Shortening Pastry Recipes

BUTTER-AND-SHORTENING PASTRY DOUGH

Butter-and-Shortening Pastry Dough image

Provided by Molly O'Neill

Time 1h10m

Yield 2 single-crust 9-inch pies

Number Of Ingredients 5

Ingredients

2 1/2 cups flour
3/4 teaspoon salt
6 tablespoons chilled vegetable shortening
6 tablespoons chilled unsalted butter, diced
6 to 7 tablespoons ice water

Steps:

In a food processor, pulse together the flour and salt. Add the shortening and butter and pulse until the mixture resembles coarse meal. With the motor running, pour the water through the feed tube and process until the dough begins to pull away from the sides of the bowl, adding no more water than necessary. Divide the dough into 2 balls, flatten them into thick disks and place them between waxed-paper sheets. Refrigerate for at least one hour before rolling out.

Nutrition Facts : @context http, Calories 1214, UnsaturatedFat 38 grams, Carbohydrate 119 grams, Fat 74 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 32 grams, Sodium 663 milligrams, Sugar 0 grams, TransFat 6 grams

BUTTER AND SHORTENING PASTRY

Butter and Shortening Pastry image

I absolutely love this pie crust. It does have a sweeter taste than most so when I am making it for chicken pot pie and other non dessert dishes I lessen the amount of sugar.

Provided by QueenJellyBean

Categories Dessert

Time 20m

Yield 2 crusts, 8-16 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 cups flour
1 teaspoon salt
2 tablespoons sugar
3/4 cup unsalted butter, chilled and cut into 1/4 inch cubes
1/2 cup shortening (8 T)
6 -8 tablespoons ice water

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.