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[edit] Ingredients
2 ½ |
cups All purpose flour |
2 |
tablespoons Chopped fresh parsley |
1 |
tablespoon Chopped fresh thyme |
1 |
teaspoon Salt |
1 |
teaspoon Sugar |
½ |
cup Chilled unsalted butter, cut into ½-inch pieces (1 stick) |
½ |
cup Chilled solid vegetable shortening, cut into ½-inch pieces |
6 ½ |
tablespoons Ice water, (about) |
[edit] Preparation
Step 1 |
Blend first 5 ingredients in processor until herbs are very finely chopped. |
Step 2 |
Add butter and shortening. Blend until mixture resembles coarse meal. |
Step 3 |
Transfer mixture to large bowl. Using fork, mix enough ice water into flour mixture to form moist clumps. Gather dough into ball; flatten into rectangle. Cover and chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.) |
Step 4 |
Makes 1 crust. |
[edit] About Herb Crust
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