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1
Cut butter into 1/2-inch cubes.
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2
In a bowl with your fingertips or a pastry blender blend together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
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3
Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated.
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4
Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart.
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5
If necessary, add enough remaining water, 1 tablespoon at a time, stirring until incorporated and testing, to give mixture proper texture.
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6
(If you overwork mixture or add too much water, pastry will be tough.)
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7
In a food processor pulse together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
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8
Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated.
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9
Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart.
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10
If necessary, add enough remaining water, 1 tablespoon at a time, pulsing 2 or 3 times after each addition until incorporated and testing, to give mixture proper texture.
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11
(If you overprocess or add too much water, pastry will be tough.)
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12
Turn mixture out onto a work surface and divide into 4 portions.
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13
With heel of hand smear each portion once in a forward motion to help distribute fat.
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14
Gather dough together and form it, rotating it on work surface, into a disk.
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15
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
