SHORT PASTRY DOUGH FOR COBBLERS
Makes: Crust for 1 7" x 11" x 2" cobbler
1 ½ cups sifted all-purpose flour
½ teaspoon salt
⅛ teaspoon baking powder
½ cup plus 1 tablespoon chilled vegetable shortening, cut into small bits
4 teaspoons firm butter, cut into small bits
3 tablespoons ice-water
Sift together the flour, salt and baking powder in a large bowl. Add the shortening and butter and toss to coat the pieces of fat with flour. With a pastry blender, cut the fats into the flour until the mixture resembles coarse meal. Scrape the blender clean every so often.
Place the ice-water into a small bowl. Stir in ¼ cup of the crumb mixture with a fork. Then, sprinkle the water mixture over all of the remaining crumbs and toss with a fork. Do not mash. Gradually, the crumbs will form into clumps.
With floured hands, form into a mass by pressing the mixture against the sides of the bowl. All of the crumbs should adhere to the dough and clean the bowl. If not, add a few more drops of water. Form the dough into a flat rectangle (if you are using an oblong dish) or shape into a flat disk. Dust the dough generously with flour, score with the side of your hand and cover with plastic wrap. Chill in the refrigerator for 1 hour or longer.
Copyright @ 2001 by Carole Walter, CCP