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1
Put the flour, sugar, and salt in the food processor.
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2
Pulse several times to mix.
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3
Scatter the butter over the dry ingredients and pulse the machine 5 or 6 times to cut it in.
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4
Fluff the mixture with a fork, lifting it up from the bottom of the bowl.
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5
Scatter the shortening over the flour and pulse 5 or 6 times.
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6
Fluff the mixture again.
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7
Drizzle half of the water over the flour mixture and pulse 5 or 6 times.
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8
Fluff the mixture and sprinkle on the remaining water.
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9
Pulse 5 or 6 times more, until the dough 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 bowl.
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12
Test the pastry by squeezing some of it between your fingers.
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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 a ball (or 2 balls if you are making a double crust) as you would pack a snowball.
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15
If youre making a double crust, 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 and refrigerate for at least an hour or overnight before rolling.
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18
Combine the flour, sugar, and salt in a large bowl.
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19
Toss well, by hand, to mix.
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20
Scatter the butter over the dry ingredients and toss to mix.
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21
Using a pastry blender, 2 knives, or your fingertips, cut or rub the butter into the flour until it is broken into pieces the size of small peas.
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22
Add the shortening and continue to cut until all of the fat is cut into small pieces.
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23
Sprinkle half of the water over the mixture.
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24
Toss well with a fork to dampen the mixture.
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25
Add the remaining water, 1 1/2 to 2 tablespoons 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
Dough made by hand often needs a bit more water.
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27
If necessary, add water 1 or 2 teaspoons at a time until the pastry can be packed.
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28
Using your hands, pack the pastry into a ball (or 2 balls if you are making a double crust) as you would pack a snowball.
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29
If youre making a double crust, make one ball slightly larger than the other; this will be your bottom crust.
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30
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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31
Wrap the disks in plastic and refrigerate for at least an hour or overnight before rolling.
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32
Combine the flour, sugar, and salt in a large bowl.
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33
Add the butter, tossing it with the flour.
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34
With the mixer on low speed, blend the butter into the flour until you have what looks like coarse, damp meal, with both large and small clumps.
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35
Add the shortening and repeat.
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36
Turning the mixer on and off, add half of the water.
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37
Mix briefly on low speed.
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38
Add the remaining water, mixing slowly until the dough starts to form large clumps.
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39
If youre using a stand mixer, stop periodically to stir the mixture up from the bottom of the bowl.
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40
Do not overmix.
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41
Using your hands, pack the pastry into a ball (or 2 balls if you are making a double crust) as you would pack a snowball.
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42
If youre making a double crust, make one ball slightly larger than the other; this will be your bottom crust.
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43
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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44
Wrap the disks in plastic and refrigerate for at least an hour or overnight before rolling.
