Recipe

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• 5 1/4 cups pastry flour
• 1 tbsp kosher salt
• 6 oz cold unsalted butter, cut into small pieces
• 1 3/4 cups vegetable shortening, chilled
• 1 cup ice water

• 1 In a mixer bowl with paddle attachment add flour and salt- mix well on low.
• 2 Continue on low and add butter and mix on low until the mixture looks coarse and crumbly.
• 3 Add shortening a little at a time.
• 4 When the mixture is clumpy and holds together when pressed between your fingers add the water and mix until incorporated into dough.
• 5 Turn the dough out onto a work surface and fold over a few times.
• 6 Wrap the dough in plastic and chill for at least 2 hours or up to 5 days in the refrigerator.
• 7 When chilled roll out and use.
• 8 Dough can be frozen for up to 1 month.