2000s Recipes + Menus
Pastry Dough
Makesenough for a double-crust 9-inch pie
- Active time:10 min
- Start to finish:1 1/4 hr
July 2000
- 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
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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.
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Drizzle 4 tablespoons ice water evenly over and gently stir with a fork (or pulse in processor) until incorporated.
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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.)
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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.
Cooks' note: Dough can be chilled, wrapped in plastic wrap, up to 1 day.
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