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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 9 |
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Ingredients:
3/4 stick cold unsalted butter |
1 1/4 cups all-purpose flour |
2 tablespoons cold vegetable shortening |
1/4 teaspoon salt |
2 to 4 tablespoons ice water |
Directions:
1. Cut butter into 1/2-inch cubes.
2. To blend by hand: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender until most of mixture resembles coarse meal, with rest in small (roughly pea-size) lumps. Drizzle 2 tablespoons ice water evenly over and gently stir with a fork until incorporated.
3. To blend in a food processor: Pulse together flour, butter, shortening, and salt in a food processor until most of mixture resembles coarse meal, with rest in small (roughly pea-size) lumps. Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated.
4. Test mixture: Gently squeeze a small handful: It should hold together without crumbling apart. If it doesn't, add more ice water, 1 tablespoon at a time, stirring or pulsing 2 or 3 times after each addition until incorporated (keep testing). (If you overwork mixture or add too much water, pastry will be tough.)
5. Form dough: Turn out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
6. Cooks' note: Dough can be chilled up to 1 day.
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