Garlic and rosemary crust

Ingredients:

Dry:

2 cup flour

½ teaspoon baking powder

3 teaspoon sugar

1 teaspoon salt

½ cup shortening

½ cup cold butter

Wet:

1 clove garlic

2 tablespoon fresh rosemary leaves

1/3 cup ice cold water

½ teaspoon vinegar

1 egg

½ tsp salt

1 tsp sugar

For the crust

• Blend together all the wet ingredients in a blender
• Combine the dry ingredients, cut the fat into the flour mixture with a fork or dough cutter until the butter and flour form little balls coated with flour (almost resembling medium sized breadcrumbs)
• Pour the wet onto the dry and stir with a spoon until the dough has come together (do not use hands)
• Cover with a plastic wrap and refrigerate for at least 30 minutes
• Roll out the dough on a floured work surface, fold in thirds and roll again place in the freezer for 5 minutes
• Repeat the process two more times dough is smooth and cold, (may have butter streaks in it)
• Store in the refrigerator wrapped in plastic while you make the filling.