Pulse together the flour, shortening and butter, and salt in a food processor until
small crumbs form.
Process until
a small crumb forms that can be compressed and keep it's shape.
Not exact matches
Once completely cool, break the hazelnut praline into
small shards then place them in a food processor and blitz to
form a finely texture
crumb.
Add the butter and, using a pastry blender or two knives, cut it in until the mixture
forms small crumbs.
You could also place topping ingredients into a
small food processor and pulse until coarse
crumbs form.
Combine crumble topping ingredients in a
small bowl and mix with your hands to
form a
crumb.
When the butter has
formed small pea - sized
crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is
formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).
Add in shortening and mix until mixture
forms crumbs the size of
small peas.
Scatter the chilled butter pieces over the flour mixture and pulse until the mixture
forms coarse
crumbs and the butter is in very
small pieces.
Pour into a spring
form pan over a
crumb crust, into a deep dish pie shell, or even in 6
small ramekins for individual servings.
With the motor running, slowly drizzle in the water and blend until mixture
forms small crumbs.
Pour into a spring
form pan over a
crumb crust, into a deep dish pie shell, or even in 6
small ramekins for individual servings.