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Vermont Rolling Pins Shortcrust Pastry


Makes Two 9” pie pastries, most versatile pastry
Prep Time: 30 minutes

Ingredients
2 1/2 cups all-purpose flour
a pinch of salt
optional 1 Tbsp of granulated sugar
3/4 cup of chilled unsalted butter (1 1/2 sticks) cut into small bits. making it small helps in rubbing butter well into dry ingredients.
Start with 4 Tbsp of ice cool water, after this proportion, add a Tbsp more at a time. Keep adding water until a ball just begins to form.

Tools
Food Processor,Fingers or Pastry Blender (your choice)
Sifter
Medium Bowl
Plastic Wrap

Directions
Cut butter lengthwise in half, then cut the halves lengthwise, now youʼll have four long strips of butter, cut into 1/4 inch cubes. Freeze cubes of butter. Scoop flour with a spoon into a measuring cup, do not pat down flour, loosely fill cup with flour. Place flour, salt, and optional sugar in a bowl. Mix dry ingredients with a fork, until well blended. (If using a food processor, use the pulse button.) Add the chilled, cubed butter into dry ingredients and blend until the mixture resembles small peas. Add 4 Tbsp of ice water, rub until the dough begins to stick together. If needed, add a tablespoon of ice water at a time to make the dough ball consistency. (Note: more than 4 Tbsp is often needed, so go by ball consistency, not by measurement.)
Remove dough from bowl or food processor and put on a floured surface. Knead dough into a ball and divide into two equal pieces. (Knead sparingly.) Flatten each piece and wrap with plastic wrap. Refrigerate for 30-60 minutes before use. Can be refrigerated longer. If you desire to make pastry for future needs, double wrap dough, date the wrap and keep the freezer for up to one month.
If frozen,dough must be completely defrosted before use (may need to be left out overnight in refrigerator).
Use your favorite pie filling and you have a pie.

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