Title: Candi's Pie Crust (Wash)
Categories: Pie dough, Pie, Cookbook, Washington, Restaurant
Yield: 4 Servings

2/3 c Butter; cold & cubed
2/3 c Shortening; cold
4 c All-purpose unbleached flour
1 1/2 ts Salt
2/3 c Cold water

In a processor bowl put flour, butter,shortening and salt. Process with
on/off switch until the mixture resembles heavy corn meal. I usually hit
on/off switch about 10-12 times. Add water all at once and process until it
forms a ball. Be careful not to over work! Stop when it isjlust barely
pulling together.

Place dough on a floured surface and cut into 4 pieces. Roll out as needed
or refrigerate or freeze, wrapped in plastic wrap.

Yield: 4 crusts.

This restaurant is owned by Candi Bachtell.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams

Recipe by: Savory Faire, Montesano, Wash