Extra Short Pastry
|Sifted flour||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), chilled|
|Lard/Vegetable shortening||1⁄4 Cup (4 tbs), chilled|
|Lemon juice||2 Teaspoon|
|Ice water||3 Tablespoon|
Mix flour and salt in a shallow bowl and, using a pastry blender, cut in butter and lard until the texture of very coarse meal.
Sprinkle lemon juice evenly over surface, then water, 1 tablespoon at a time, mixing lightly with a fork after each addition.
Pastry should just hold together.
Shape into a "brick" on a lightly floured pastry cloth and flatten until about 1" thick; even up rough edges.
Place pastry so short side faces you and, using a lightly floured, stockinette-covered rolling pin, roll with short firm strokes to a rectangle 5"x15".
Fold near 1/3 of pastry in toward center, then far 1/3.
Press edges lightly with rolling pin to seal.
Give pastry a 1/4 turn and roll again into a rectangle; fold and seal as before.
Wrap and chill 1/2 hour.
Roll, fold, and seal 2 more times, flouring board as little as possible, then wrap and chill 1/2 hour.