 |
Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 1 |
|
Ingredients:
1 1/4 cups all-purpose flour |
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes |
2 tablespoons cold vegetable shortening (preferably trans-fat-free) |
1/4 teaspoon salt |
3 to 4 tablespoons ice water |
Directions:
1. Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
2. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in food processor) until incorporated.
3. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (If you overwork mixture, pastry will be tough.)
4. Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
|
|