Emeril's Tart dough
Source of Recipe
Recipe courtesy Emeril Lagasse, 2001
List of Ingredients
1 1/2 cups plus 2 tablespoons all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
4 ounces (1 stick) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Recipe
Sift the flour, sugar, and salt into a large mixing bowl. Using a pastry blender or your fingers, work in the butter pieces and shortening until the dough begins to come together and form small pea shapes. Work in the ice water with your fingers until it just comes together, being careful not to over mix. Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out to fit into a pie pan.
Yield: 10-inch tart dough
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