What could be nicer on a sweltering summer day than a traditional chilled gazpacho? For a quick, make-ahead snack, serve this traditional Spanish gazpacho chilled in bowls or shot glasses.
| Prep Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 9-inch pie shells |
Ingredients
- 1 cup all-purpose flour
- ¼ cup chilled butter, cut into pieces
- ¼ cup shortening
- 4 tablespoons ice water, or more as needed
Instructions
- Combine flour, butter, and shortening in a food processor; pulse until crumbly. Mix in water, 1 tablespoon at at time, until dough is soft and pliable.
- Wrap dough in plastic wrap and refrigerate for at least 30 minutes before using.
- For a savory pie, add some salt and 1/2 teaspoon dry mustard. For a sweet pie, you can add 2 tablespoons of sugar and 1/2 teaspoon vanilla extract.
- You can use all butter instead of half butter and half shortening, but don’t use all shortening.
- Divide dough in half and roll each half on a lightly floured surface to fit a 9-inch pie pan. Bake as directed with your pie recipe.
Nutrition Facts
| Calories | 658 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 21 g |
| Sodium | 166 mg |
| Sugars | 0 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
I mixed up this pastry once before and absolutely loved it for making a few mince tarts. I’m wondering if I did something wrong this time, as the amount really was only enough for one crust. I stretched it to two very thin and not very pretty crusts, but will double the recipe when I do pies again.
This recipe is fabulous! Added a little salt since I was making a quiche. No food processor so mixed by hand. I’ve tried and tried to make a decent pie crust with fair to poor results. This crust was light and flaky and tender! Thank you!
Good all purpose pastry, I put the butter and lard and the blade from the food processor in the freezer the night before I make the pastry, use ICE cold water.
was a very easy to make, well tasting pastry
My first time making a pie crust from scratch. Very easy and quick. I doubled the recipe to make a bottom and upper crust for a chicken pot pie. I baked the bottom crust at 375 degrees for 30 minutes. I added the salt and dry mustard as suggested by the submitter. I will never buy a frozen pie crust again! Thank you for the recipe.