\documentclass[10pt,a4paper]{article}

% Packages
\usepackage{fancyhdr}           % For header and footer
\usepackage{multicol}           % Allows multicols in tables
\usepackage{tabularx}           % Intelligent column widths
\usepackage{tabulary}           % Used in header and footer
\usepackage{hhline}             % Border under tables
\usepackage{graphicx}           % For images
\usepackage{xcolor}             % For hex colours
%\usepackage[utf8x]{inputenc}    % For unicode character support
\usepackage[T1]{fontenc}        % Without this we get weird character replacements
\usepackage{colortbl}           % For coloured tables
\usepackage{setspace}           % For line height
\usepackage{lastpage}           % Needed for total page number
\usepackage{seqsplit}           % Splits long words.
%\usepackage{opensans}          % Can't make this work so far. Shame. Would be lovely.
\usepackage[normalem]{ulem}     % For underlining links
% Most of the following are not required for the majority
% of cheat sheets but are needed for some symbol support.
\usepackage{amsmath}            % Symbols
\usepackage{MnSymbol}           % Symbols
\usepackage{wasysym}            % Symbols
%\usepackage[english,german,french,spanish,italian]{babel}              % Languages

% Document Info
\author{pablomprieto}
\pdfinfo{
  /Title (pie-crust-recipe.pdf)
  /Creator (Cheatography)
  /Author (pablomprieto)
  /Subject (Pie Crust Recipe Cheat Sheet)
}

% Lengths and widths
\addtolength{\textwidth}{6cm}
\addtolength{\textheight}{-1cm}
\addtolength{\hoffset}{-3cm}
\addtolength{\voffset}{-2cm}
\setlength{\tabcolsep}{0.2cm} % Space between columns
\setlength{\headsep}{-12pt} % Reduce space between header and content
\setlength{\headheight}{85pt} % If less, LaTeX automatically increases it
\renewcommand{\footrulewidth}{0pt} % Remove footer line
\renewcommand{\headrulewidth}{0pt} % Remove header line
\renewcommand{\seqinsert}{\ifmmode\allowbreak\else\-\fi} % Hyphens in seqsplit
% This two commands together give roughly
% the right line height in the tables
\renewcommand{\arraystretch}{1.3}
\onehalfspacing

% Commands
\newcommand{\SetRowColor}[1]{\noalign{\gdef\RowColorName{#1}}\rowcolor{\RowColorName}} % Shortcut for row colour
\newcommand{\mymulticolumn}[3]{\multicolumn{#1}{>{\columncolor{\RowColorName}}#2}{#3}} % For coloured multi-cols
\newcolumntype{x}[1]{>{\raggedright}p{#1}} % New column types for ragged-right paragraph columns
\newcommand{\tn}{\tabularnewline} % Required as custom column type in use

% Font and Colours
\definecolor{HeadBackground}{HTML}{333333}
\definecolor{FootBackground}{HTML}{666666}
\definecolor{TextColor}{HTML}{333333}
\definecolor{DarkBackground}{HTML}{A3A3A3}
\definecolor{LightBackground}{HTML}{F3F3F3}
\renewcommand{\familydefault}{\sfdefault}
\color{TextColor}

% Header and Footer
\pagestyle{fancy}
\fancyhead{} % Set header to blank
\fancyfoot{} % Set footer to blank
\fancyhead[L]{
\noindent
\begin{multicols}{3}
\begin{tabulary}{5.8cm}{C}
    \SetRowColor{DarkBackground}
    \vspace{-7pt}
    {\parbox{\dimexpr\textwidth-2\fboxsep\relax}{\noindent
        \hspace*{-6pt}\includegraphics[width=5.8cm]{/web/www.cheatography.com/public/images/cheatography_logo.pdf}}
    }
\end{tabulary}
\columnbreak
\begin{tabulary}{11cm}{L}
    \vspace{-2pt}\large{\bf{\textcolor{DarkBackground}{\textrm{Pie Crust Recipe Cheat Sheet}}}} \\
    \normalsize{by \textcolor{DarkBackground}{pablomprieto} via \textcolor{DarkBackground}{\uline{cheatography.com/69305/cs/17485/}}}
\end{tabulary}
\end{multicols}}

\fancyfoot[L]{ \footnotesize
\noindent
\begin{multicols}{3}
\begin{tabulary}{5.8cm}{LL}
  \SetRowColor{FootBackground}
  \mymulticolumn{2}{p{5.377cm}}{\bf\textcolor{white}{Cheatographer}}  \\
  \vspace{-2pt}pablomprieto \\
  \uline{cheatography.com/pablomprieto} \\
  \end{tabulary}
\vfill
\columnbreak
\begin{tabulary}{5.8cm}{L}
  \SetRowColor{FootBackground}
  \mymulticolumn{1}{p{5.377cm}}{\bf\textcolor{white}{Cheat Sheet}}  \\
   \vspace{-2pt}Not Yet Published.\\
   Updated 17th October, 2018.\\
   Page {\thepage} of \pageref{LastPage}.
\end{tabulary}
\vfill
\columnbreak
\begin{tabulary}{5.8cm}{L}
  \SetRowColor{FootBackground}
  \mymulticolumn{1}{p{5.377cm}}{\bf\textcolor{white}{Sponsor}}  \\
  \SetRowColor{white}
  \vspace{-5pt}
  %\includegraphics[width=48px,height=48px]{dave.jpeg}
  Measure your website readability!\\
  www.readability-score.com
\end{tabulary}
\end{multicols}}




\begin{document}
\raggedright
\raggedcolumns

% Set font size to small. Switch to any value
% from this page to resize cheat sheet text:
% www.emerson.emory.edu/services/latex/latex_169.html
\footnotesize % Small font.

\begin{multicols*}{2}

\begin{tabularx}{8.4cm}{X}
\SetRowColor{DarkBackground}
\mymulticolumn{1}{x{8.4cm}}{\bf\textcolor{white}{Image}}  \tn
\SetRowColor{LightBackground}
\mymulticolumn{1}{p{8.4cm}}{\vspace{1px}\centerline{\includegraphics[width=5.1cm]{/web/www.cheatography.com/public/uploads/pablomprieto_1539787394_84-Strawberries-Pie-Rice-072-1280x851-1024x680.jpg}}} \tn 
\hhline{>{\arrayrulecolor{DarkBackground}}-}
\end{tabularx}
\par\addvspace{1.3em}

\begin{tabularx}{8.4cm}{x{4.636 cm} x{1.672 cm} p{1.292 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{3}{x{8.4cm}}{\bf\textcolor{white}{Ingredients (Single Crust)}}  \tn
% Row 0
\SetRowColor{LightBackground}
All-Purpose Flour & 2 cups & 250 gr \tn 
% Row Count 1 (+ 1)
% Row 1
\SetRowColor{white}
White Granulated Sugar & 1 tbsp & 12 gr \tn 
% Row Count 2 (+ 1)
% Row 2
\SetRowColor{LightBackground}
Unsalted Butter & 1/4 cup & 60 gr \tn 
% Row Count 3 (+ 1)
% Row 3
\SetRowColor{white}
Shortening & 1/2 cup & 120 gr \tn 
% Row Count 4 (+ 1)
% Row 4
\SetRowColor{LightBackground}
Salt & 1 tsp & 6 gr \tn 
% Row Count 5 (+ 1)
% Row 5
\SetRowColor{white}
Ice Water & 4-5 tbsp &  \tn 
% Row Count 6 (+ 1)
\hhline{>{\arrayrulecolor{DarkBackground}}---}
\end{tabularx}
\par\addvspace{1.3em}

\begin{tabularx}{8.4cm}{x{4.408 cm} x{1.976 cm} p{1.216 cm} }
\SetRowColor{DarkBackground}
\mymulticolumn{3}{x{8.4cm}}{\bf\textcolor{white}{Ingredients (Double Crust)}}  \tn
% Row 0
\SetRowColor{LightBackground}
All-Purpose Flour & 2 2/3 cups & 335 gr \tn 
% Row Count 1 (+ 1)
% Row 1
\SetRowColor{white}
White Granulated Sugar & 4 tbsp & 48 gr \tn 
% Row Count 2 (+ 1)
% Row 2
\SetRowColor{LightBackground}
Unsalted Butter & 1/3 cup & 75 gr \tn 
% Row Count 3 (+ 1)
% Row 3
\SetRowColor{white}
Shortening & 2/3 cup & 150 gr \tn 
% Row Count 4 (+ 1)
% Row 4
\SetRowColor{LightBackground}
Salt & 1 tsp & 6 gr \tn 
% Row Count 5 (+ 1)
% Row 5
\SetRowColor{white}
Ice Water & 6-8 tbsp &  \tn 
% Row Count 6 (+ 1)
\hhline{>{\arrayrulecolor{DarkBackground}}---}
\end{tabularx}
\par\addvspace{1.3em}

\begin{tabularx}{8.4cm}{X}
\SetRowColor{DarkBackground}
\mymulticolumn{1}{x{8.4cm}}{\bf\textcolor{white}{Instructions}}  \tn
\SetRowColor{white}
\mymulticolumn{1}{x{8.4cm}}{1. In a large bowl, whisk together the flour, sugar and salt, until thoroughly combined. \newline % Row Count 2 (+ 2)
2. Add the cold shortening and butter. Cut in with a pastry cutter or two knives, until the mixture combines into small pieces no larger than the size of peas and resembles coarse meal. \newline % Row Count 6 (+ 4)
3. Gradually add the cold water one tablespoon at a time and toss with a fork, until the mixture begins to stick together and starts to clean the sides of the bowl. It usually takes me about 5 tablespoons of water, for a regular double crust, but this varies. Test the dough by grabbing some and pressing it between your fingers to see if it sticks together. If it doesn't, add a little more water, toss to combine and check it again. \newline % Row Count 15 (+ 9)
4. With your hands, gather the dough and press it into a ball. Divide the dough in half. \newline % Row Count 17 (+ 2)
5. Places each dough ball onto a piece of plastic wrap and flatten into a disk about one half inch thick. Wrap the dough in the plastic wrap and place in the refrigerator for at least one hour or overnight, before rolling. If only using one dough disk, the other can be placed in a freezer-safe bag and frozen for 3-4 weeks and then defrosted in the fridge. \newline % Row Count 25 (+ 8)
6. Before rolling the dough, lightly flour your work surface, rolling pin and the dough. \newline % Row Count 27 (+ 2)
7. Place your rolling pin in the center of the dough and roll forward and back. Avoid rolling to the very edge. Lift the dough and turn it slightly, as you roll. To prevent the dough from sticking, place a little more flour on your surface every few turns and lightly flour you rolling pin when needed. If the edges begin to come apart, press them back together, as you roll. If the dough sticks to the surface, don't try to pick it up with your fingers or it will tear. Lightly flour a spatula (the kind for flipping eggs) and gently slide it under the dough to release it from the surface and then add a little flour to the surface and continue rolling. Sticking like this usually means the dough is getting too warm, so try to work quickly. Measure the dough: Take your pie plate and turn it over and place it on your rolled dough. There dough should be about 1-2 inches larger than your pie plate. \newline % Row Count 46 (+ 19)
} \tn 
\end{tabularx}
\par\addvspace{1.3em}

\vfill
\columnbreak
\begin{tabularx}{8.4cm}{X}
\SetRowColor{DarkBackground}
\mymulticolumn{1}{x{8.4cm}}{\bf\textcolor{white}{Instructions (cont)}}  \tn
\SetRowColor{white}
\mymulticolumn{1}{x{8.4cm}}{8. To move the dough to the plate: Lightly flour your rolling pin. Starting at the top of the dough, gently roll the dough around the rolling pin, towards you. Slide your pie plate in front of you, and then lift the rolling pin, so that you're holding the dough above your plate. Starting at the part of the plate closest to you, leave about 1-2 inches overhang in the front and then unroll the dough into the pie plate. Once the dough is in the plate, gently position it evenly, if necessary and gently press the dough into the plate. Handling the dough too much or pulling on it, can cause shrinkage, so be gentle. If you notice any small holes or tears in the dough, try to lightly press them together with your finger. If necessary, take a small piece of dough from the excess and create a patch, by pressing the dough gently over the tear and smoothing it out. You can also do this, if you see any very thin spots. Excess dough can be trimmed. Edges can be tucked under and sealed, pinched, or pressed down with the tines of a fork. \newline % Row Count 21 (+ 21)
9. Cover the dough lightly with plastic wrap and refrigerate for 30 minutes, before filling and baking. Enjoy!% Row Count 24 (+ 3)
} \tn 
\hhline{>{\arrayrulecolor{DarkBackground}}-}
\SetRowColor{LightBackground}
\mymulticolumn{1}{x{8.4cm}}{1) Use the Deep Dish Double Crust for a regular double crust pie if desired, especially if you're new at making pies. It will give you some extra dough to work with. \newline  \newline 2) The dough must be chilled for at least one hour before rolling, but longer is better. I prefer overnight whenever possible. If the dough is not cold enough, the butter and shortening will soften quickly making the dough difficult to roll.}  \tn 
\hhline{>{\arrayrulecolor{DarkBackground}}-}
\end{tabularx}
\par\addvspace{1.3em}


% That's all folks
\end{multicols*}

\end{document}