Pastry Dough

1. 1

   Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 7 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.

2. 2

   Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)

3. 3

   Turn mixture out onto a work surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather two thirds of dough together with scraper and press into a ball. Repeat with remaining dough, then flatten each ball into a 5-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.