A savory pastry for a British
classic, steak and kidney pie...but it works just as well for
a pot pie, too!
Steak
and Kidney Pie Crust
- 2 cups all-purpose flour
1/8 teaspoon salt
8 tablespoons cold butter
4 tablespoons vegetable shortening
3 tablespoons water
Plastic wrap
- 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 single (9 to 10-inch)
crust.
