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STANDARD PASTRY: A good all around dough that is easy to assemble and makes a flavorful crunch crust.
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Combine flour, salt, and baking soda in a large bowl.
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Combine butter, oil, and honey in a processor fitted with a plastic blade or a blender and whip to the consistency of soft margarine.
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Cut whipped shortening into flour mixture until evenly dispersed into tiny balls.
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Add lemon juice and water as needed until dough holds together in a ball.
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Roll for immediate use, or chill for future use.
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Makes pastry for three 9-inch shells or two double crusted 9-inch pies, or 24 to 30 tarts.
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Note: For use within a week, keep tightly wrapped in the refrigerator and roll as needed.
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For longer storage (up to 3 months), shape, wrap, and freeze.
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For an extra flaky crust, add 1 teaspoon baking powder to the dry ingredients.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ PLUS PASTRY: A soy enriched dough that has an excellent texture and flavor.
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2 1/4 cups whole wheat flour 1/4 cup soy flour 1/4 cup butter 1/4 cup oil 1/2 cup cold water, about Combine flours and salt.
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Cut in butter and oil.
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Stir in water as needed to form a dough that holds.
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Roll, ease into a pie pan, and use or freeze as needed.
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Makes two 9-inch shells or about 18 tarts.
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NOTE: To prepare in a processor, combine flours and salt in the work bowl fitted with a plastic mixing blade.
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Add butter and oil through the feeder and process quickly until evenly dispersed.
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With the machine running, add water through the feeder until dough forms a mass.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CREAMY CHEESE PASTRY: A tender low fat crust that is easy to roll and can be used in pies, tarts, and turnovers, especially when a thin crust is needed.
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1 1/2 cups whole wheat flour 1/2 teaspoon salt 1/2 teaspoon baking powder 4 tablespoons butter, at room temperature 3/4 cup ricotta or small curd cottage cheese, well drained Mix flour, salt, and baking powder in a bowl.
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Cut in butter until thoroughly blended.
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Work in cheese with fingers, kneading gently to form a ball.
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If too dry, add another tablespoons cheese.
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Chill for 30 minutes before rolling.
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Roll dough, half at a time, using a pastry cloth for best results.
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Tears can be mended be mended easily by pressing on a thin overlay of dough.
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Makes pastry for two 9-10 inch shells, or 16 to 20 tarts, or 30 small turnovers.
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This pastry has a higher protein and lower fat content than most others.
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American Wholefoods Cuisine
