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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Active time: 10 min Start to finish: 1 1/4 hr Ingredients:
2 1/2 cups all-purpose flour |
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes |
1/4 cup cold vegetable shortening |
1/2 teaspoon salt |
4 to 6 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) until most of mixture resembles coarse meal with rest in small (roughly pea-size) lumps.
2. Drizzle 4 tablespoons ice water evenly over and gently stir with a fork (or pulse in processor) until incorporated.
3. Gently squeeze a small handful: It should hold together without crumbling apart. If it doesn't, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Do not overwork dough or it will become tough.)
4. Turn dough out onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather each portion of dough and form it, rotating on a work surface, into a disk. Wrap disks separately in wax paper and chill until firm, at least 1 hour.
5. Cook's note: ·Dough can be chilled, wrapped in plastic wrap, up to 1 day.
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