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1
Blend together flour, sugar, salt, butter and shortening with your fingers or a pastry blender (or pulse on a processor) just until the mixture resembles coarse meal, the mixture should be pea-size.
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2
Drizzle the ice water starting with 3 tablespoons over the flour mixture; gently stir with a fork (or pulse with a processor) until incorporated.
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3
Squeeze a small amount in your hands, if it does not hold together add in more ice water 1 tablespoon at a time, stirring or pulsing with a processor until JUST combined.
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4
Test again, but be careful not to overwork the mixture, as the pastry will be tough.
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5
Transfer the mixture onto a lightly floured surface and divide into 6 portions.
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6
Using the heel of your hand, smear each portion once or twice in a forward motion.
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7
Gather dough together with a scraper and press into 1 ball.
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8
Flatten into a 6-inch disc.
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9
Wrap in plastic wrap and chill for about 1 hour.
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10
Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface.
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11
Fit into the 11-inch tart pan.
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12
trim any excess dough leaving a 1/2-inch overhang.
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13
Fold the overhang inward and press against the side of the pan to reinforce edge.
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14
Lightly prick the bottom and sides of the pastry with a fork.
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15
Chill for 30 minutes.
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16
Set oven to 375 degrees.
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17
Line the shell with foil and fill with pie weights or raw rice.
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18
Bake in the center of the oven until the pastry is golden along the rim (about 20 minutes).
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19
Remove the shell from the oven, and carefully remove the foil and pie weights, return back to oven and bake for another 10 minutes or until golden all over.
