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Description Edit

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Ingredients Edit

Directions Edit

In food processor, combine both flours, Sugar and salt and pulse to mix. With machine running, add oil in thin, steady stream, about 5 seconds. Remove lid and fluff mixture with fork. Replace lid and pulse again 1 to 2 seconds.


Put ice water in measuring cup. With machine running, add 3 tablespoons water in 3-second stream. Stop machine at once, remove lid and fluff again with fork. Replace lid and add remaining 2 tablespoons water with 2-second pulse; pastry will form large crumbs.


Turn pastry out onto work surface, scraping bowl thoroughly with rubber spatula. Gently knead 2 or 3 times into ball. Place dough on large sheet of plastic wrap and flatten into 3/4-inch-thick disk; smooth cracked edges. Wrap in plastic wrap and refrigerate 30 to 60


minutes before rolling. Unlike like a butter pastry, dough won’t become very firm; this is primarily a rest to ensure easy rolling.

Other Links Edit

See also Edit

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