WINE PASTRY

Makes: 1 double crust for a 9-inch pie

Ingredients:

1 3/4 cups sifted unbleached all-purpose flour

1/2 cup sifted cake flour

1 tablespoon sugar

3/4 teaspoon salt

2/3 cup well-chilled vegetable shortening, cut into small pieces

3 tablespoons cold unsalted butter, diced into 1/2-inch pieces

5 to 6 tablespoons white wine, well-chilled

Procedure:

Sift together the flours, sugar, and salt in a large bowl.  Add the shortening and butter, and toss to coat the pieces of fat with flour.  With a pastry blender, cut the fats into the flour until the mixture resembles coarse meal.  Scrape the blender clean every so often.

Add the wine, 1 tablespoon at a time, tossing the mixture with a fork to blend.  After 5 tablespoons have been added, press the dough with your fingertips to see if it will hold together.  If not, add the remaining tablespoon of wine.  DO NOT OVERMIX.

With floured hands, form into 2 flat disks by pressing the mixture against the sides of the bowl.  All of the crumbs should adhere to the dough and clean the bowl.  If not, add a few more drops of wine.  Dust the disks generously with flour, and score the dough with side of your hand.  Cover with plastic wrap and chill 1/2 hour or longer before using.

VARIATION:

BLACK PEPPER WINE PASTRY:

Add 1 teaspoon freshly ground black pepper to the dry ingredients before sifting.  Then proceed with the above recipe.

 Copyright @ 2000 by Carole Walter, CCP

   Copyright 2008

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