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1
Using a rubber spatula, thoroughly mix in a large bowl first 3 ingredients.
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2
Working quickly to prevent softening, cut into 1/4-inch pieces:
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3
unsalted butter.
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4
Add the butter to the dry ingredients.
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5
Using a pastry blender or two knives, chop the butter into pea sized pieces.
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6
Add shortening or lard.
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7
With a few quick swipes of the pastry blender or rubber spatula, distribute throughout the bowl.
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8
Continue to chop until the mixture resembles coarse crumbs with some pea-sized pieces.
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9
Do not let mixture soften and begin to clump; it must remain dry and powdery.
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10
Drizzle over the flour and fat mixture 1/3 cup plus 1 Tbsp. ice water.
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11
Cut with blade side of the rubber spatula until the mixture looks evenly moistened and begins to form small balls.
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12
If the balls of dough stick together, you have added enough water; if they do not, drizzle over the top:
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13
1 to 2 Tbsp. ice water.
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14
Cut in the water, then press with your hands until the dough coheres.
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15
The dough should look rough, not smooth.
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16
Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic. Refrigerate for at least 30 minutes, preferably for several hours, or up to 2 days before rolling.
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17
The dough can be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.
