Makesenough dough for a single-crust 9-inch pie or a 10- to 11-inch tart
- Active time:10 min
- Start to finish:1 1/4 hr
November 1999
-
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
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.
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.
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.)
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.
Cooks' note: Dough can be chilled up to 1 day.