Serves: 5
Total Calories: 541
1 In a large bowl, stir together the flour, sugar, and salt.
2 Add the butter and shortening to the flour mixture. With a pastry blender or fork, blend the butter and shortening into the flour until the mixture resembles small crumbs.
3 In a small bowl, beat together the egg yolk, vanilla, and 3 tablespoons of the water. Pour the mixture over the flour and stir with a fork. Scoop up some of the mixture with your hand and rapidly squeeze it until it holds together. Repeat with the rest of the dough until the ingredients hold together and can be formed into a ball. If the mixture seems too dry and crumbly, add a teaspoon or so of cold water. Gather the dough into two disks, one twice as large as the other. Wrap each disk in plastic wrap. Refrigerate 1 hour up to overnight.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Double-Crust Pastry recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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