Recipe - Half-And Half Pastry

1 cup Allpurpose flour
1 tablespoon Granulated sugar
One fourth cup Shortening
pn Pinch of salt
One fourth cup Cold butter
3 tablespoon To 5 Tbsp cold water

1. Blend flour, salt, and sugar together in a large bowl. Cut butter and
shortening into 1/2inch cubes and add to flour mixture. Using a
pastry blender or 2 knives, cut into dry mixture until it is the con
sistency of coarse meal.

2. Then gradually sprinkle 3 tablespoons cold water over flour mixture,
using a fork to work liquid into dry ingredients. Then work in just
enough remaining cold water, 1 tablespoon at a time, so dough can be
gathered into a firm ball.

3. Flatten ball slightly with the palm of your hand. Wrap pastry and
refrigerate at least until chilled, about 30 minutes. Pastry will keep
well for several days. It also freezes well.

DOUBLECRUST PIE; Follow recipe instructions given to make a 9inch pie
shell, using 2 cups allpurpose flour, One fourth teaspoon salt, 2 tablespoons
granulated sugar, One half cup unsalted butter, One half cup shortening and 7 to 10
tablespoons cold water.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini