It's All About That Crust, 'Bout That Crust
Tonight the filling was steak, onions, and cheese. Yeah, not too shabby for a Tuesday night.
Pate Brisee - (this recipe is for 2 pies, top, and bottom crusts)
6 cups unbleached all-purpose flour
2 tsp salt
1/2 tsp. black pepper
22 Tbsp sweet butter, chilled
12 Tbsp vegetable shortening, chilled
1 cup ice water
Sift the flour, salt, and pepper together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 1 hours.