more tender crust.

On a warm or humid day, this dough may require less liquid than on a cool dry day. Double the ingredients for a double crust.

Mix flour, cake flour, salt and sugar in a food processor. Add the cold butter and shortening and process with about six pulses, until the mixture forms pea size lumps. With the machine still running, add three tablespoons of water or milk and process until large moist chumps form and the dough holds together.

If the dough is too dry, add more water or milk by teaspoonful.

Gather the dough into a ball. Flatten it into a disk. Wrap in plastic wrap and refrigerate for one hour before rolling it out.

++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++