Half-and half pastry Recipe

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Half-and half pastry

Ingredients:

Procedures:

1	Blend flour, salt, and sugar together in a large bowl.
2	Cut butter and shortening into ?inch cubes and add to flour mixture.
3	Using a pastry blender or 2 knives, cut into dry mixture until it is the con- sistency of coarse meal.
4	Then gradually sprinkle 3 tablespoons cold water over flour mixture, using a fork to work liquid into dry ingredients.
5	Then work in just enough remaining cold water, 1 tablespoon at a time, so dough can be gathered into a firm ball.
6	Flatten ball slightly with the palm of your hand.
7	Wrap pastry and refrigerate at least until chilled, about 30 minutes.
8	Pastry will= keep well for several days.
9	It also freezes well.
10	Double-crust pie; follow recipe instructions given to make a 9-inch pie shell, using 2 cups all-purpose flour, ?teaspoon salt, 2 tablespoons granulated sugar, ?cup unsalted butter, ?cup shortening and 7 to 10 tablespoons cold water

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