Bacon Pastry Crust

Ingredients

• 4 ounces bacon, finely chopped
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cut into small pieces and kept cold
• 2 tablespoons vegetable shortening, cut into small pieces and kept cold
• 4 tablespoons water

Directions

1. 1

   Cook the bacon in a small skillet over medium heat until crisp and colored. Drain on paper towels until cooled.

2. 2

   In the work bowl of a food processor, combine the flour, salt, and bacon. Process to combine.

3. 3

   Add the butter and shortening, and combine using short on/off pulses, until the mixture is roughly the texture of coarse cornmeal.

4. 4

   Add the water in pulses, 1 tablespoon at a time.

5. 5

   Turn the dough out onto a lightly floured surface, form into a ball, and lightly knead a few times by hand. Flatten into a disk, wrap in plastic wrap, and chill for 1 hour.

6. 6

   Preheat the oven to 375°F.

7. 7

   Roll the dough out on a lightly floured surface into a 1/8-inch thick circle, and press into a 9 inch tart pan.

8. 8

   Line the shell with foil, and fill with pie weights (I just use rice). Bake for 20 minutes.

9. 9

   Remove the foil and bake for 10 minutes more, until light golden.

10. 10

    Use in any recipe calling for a par baked crust.