> wrote in message
...
On Jun 14, 10:22 pm, "Cheri" > wrote:
>
>
>
> I believe Ina Garten's recipe is the best I've ever made or eaten. It
> never
> fails to come out great. The key is using a mix of really well chilled
> shortening and really well chilled butter, and ice water.
>
> Cheri
>
>
I've seen her make her crusts many times on her shows. She does say
to use COLD butter and COLD shortening and ice water. After it comes
together take it out of the bowl, form a ball/disk, wrap and chill for
about 30 minutes. She does make me want to try her recipe ...........
someday. I confess to not being much of a baker.


===========

It's so good and so easy, but as you emphasize above and she does too,
really cold on both of them, she even dices the butter and puts it back in
the fridge while getting the rest together so it doesn't get warm at all.
When she rolls it out, she shows you the bits of butter that are in the
dough. She says when the cold butter in the dough hits the hot oven, it
expands and makes air pockets which makes the crust really flaky. I don't
know about all of that, but I do love the results.

Cheri