Steak and Kidney Pie Crust
A savory pastry for a British classic, steak and kidney pie—but it works just as well for any savory filling.
2 cups all-purpose flour
1/8 teaspoon salt
8 tablespoons cold butter
4 tablespoons vegetable shortening
3 tablespoons water
- Place flour and salt in a bowl and cut in butter and shortening until the mixture is well combined. Add up to full quantity of water, a little at a time, until the dough just holds together.
- Shape into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
Makes 1 (9 to 10-inch) pie crust. (Increase recipe as needed.)