Butter And Shortening Pastry

1. 1

   Mix flour, salt and sugar in a food processor fitted with steel blade.

2. 2

   Scatter butter pieces over flour mixture. Toss to coat butter with a little of the flour.

3. 3

   Cut butter into the flour mixture with 5 one second pulses.

4. 4

   Add shortening, a tablespoon at a time and cut into mixture with about 4 one second pulses.

5. 5

   The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Turn out into a mixing bowl.

6. 6

   Sprinkle 6 T of ice water over flour mixture.

7. 7

   Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together.

8. 8

   Add up to 2 more T of ice water if the dough will not come together. DO NOT over-knead the dough.

9. 9

   Divide dough into 2 balls and flatten each into a 4 inch wide disk.

10. 10

    Dust disks lightly with flour. Wrap each in plastic and refrigerate for at least 30 minutes or up to 2 days before rolling out.

* Per serving · 4 servings · Values may vary.

No additional tips available.