Old-Fashioned Piecrust
Makes 6 (4-inch) double-crust tartlets
  • 3 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • ¼ cup cold butter-flavored shortening, diced
  • ¾ cup cold unsalted butter, diced
  • ¼ cup ice water, strained
  1. In the work bowl of a food processor, pulse together flour, sugar, and salt until combined. Add shortening and butter; pulse until mixture is crumbly. With processor running, pour ¼ cup ice water through spout, and continue to pulse until a dough forms.
  2. Remove dough from work bowl, and divide into 2 portions. Wrap each portion in plastic wrap, and refrigerate for at least 2 hours or overnight. Allow dough to sit out at room temperature for at least 10 minutes before rolling out.
Recipe by Victoria at https://www.victoriamag.com/little-strawberry-pies-recipe/