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1
Put the flour, sugar, and salt in a food processor; pulse several times to mix.
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2
Remove the lid and scatter the butter pieces over the dry ingredients.
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3
Pulse the machine 5 or 6 times to cut in the butter
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4
Remove the lid and fluff the mixture with a fork, lifting it up from the bottom of the bowl.
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5
Scatter the shortening pieces over the flour and pulse the machine 6 or 7 times.
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6
Remove the lid and fluff the mixture again.
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7
Drizzle half of the water over the flour mixture and pulse the machine 5 or 6 times.
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8
Remove the lid, fluff the pastry, and sprinkle on the rest of the water.
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9
Pulse the machine 5 or 6 times more, until the pastry starts to form clumps.
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10
Overall, it will look like coarse crumbs.
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11
Dump the contents of the processor bowl into a large mixing bowl.
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12
Test the pastry by squeezing some of it between your fingertips.
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13
If it seems a little dry and not quite packable, drizzle a teaspoon or so of cold water over the pastry and work it in with your fingertips.
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14
Using your hands, pack the pastry into 2 balls, as you would pack a snowball.
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15
Make one ball slightly larger than the other; this will be your bottom crust.
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16
Knead each ball once or twice, then flatten the balls into 3/4-inch-thick disks on a floured work surface.
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17
Wrap the disks in plastic wrap and refrigerate for at least 1 hour before rolling.
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18
About 10 minutes before rolling, transfer the pastry to the freezer to make it even firmer.
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19
To mix by hand: Combine the flour, sugar, and salt in a large mixing bowl.
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20
Toss well, by hand, to mix.
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21
Scatter the butter over the dry ingredients; toss.
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22
Using a pastry blender or 2 knives, cut the butter into the flour until it is broken into pieces the size of split peas.
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23
Add the shortening and continue to cut until all of the fat is cut into small pieces.
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24
Sprinkle half of the water over the dry mixture; toss well with a fork to dampen the mixture.
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25
Add the remaining water, 1 tablespoon at a time, and continue to toss and mix, pulling the mixture up from the bottom of the bowl on the upstroke and gently pressing down on the downstroke.
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26
Pastry made by hand often needs a bit more water, so add it 1 to 2 teaspoons at a time-if it seems necessary-until the pastry can be packed.
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27
Form the pastry into balls, as instructed above, then shape and refrigerate as directed.
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28
Rosemary Semolina Double Crust:
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29
I love this pastry in mixed pear and apple pies.
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30
The rosemary gives the crust a wonderful aroma and savory lift and the semolina adds a bit of crunchy texture and relaxes the pastry, which bakes up very tender.
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31
Follow the directions above, substituting 1/3 cup fine semolina or fine yellow or white cornmeal for 1/3 cup of the flour.
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32
Add 1/2 teaspoon finely crushed dried rosemary to the dry ingredients and proceed as usual.
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33
Note that the pastry may require 1 to 2 tablespoons less water than the basic recipe.
