Butter-and-Shortening Pastry Dough

Name: Butter-and-Shortening Pastry Dough
Total time: 1 h 10 min
Yield: 2 single-crust 9-inch pies
Ingredients: 2 1/2 cups flour; 3/4 teaspoon salt; 6 tablespoons chilled vegetable shortening; 6 tablespoons chilled unsalted butter, diced; 6 to 7 tablespoons ice water

By Molly O'Neill

Total Time: 10 minutes, plus 1 hour's refrigeration
Rating: 4(19)
Comments: Read comments

Featured in: Food; The Right Stuffing

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Ingredients

Yield:2 single-crust 9-inch pies

2½cups flour
¾teaspoon salt
6tablespoons chilled vegetable shortening
6tablespoons chilled unsalted butter, diced
6 to 7tablespoons ice water

Ingredient Substitution Guide

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Preparation

Step 1
In a food processor, pulse together the flour and salt. Add the shortening and butter and pulse until the mixture resembles coarse meal. With the motor running, pour the water through the feed tube and process until the dough begins to pull away from the sides of the bowl, adding no more water than necessary. Divide the dough into 2 balls, flatten them into thick disks and place them between waxed-paper sheets. Refrigerate for at least one hour before rolling out.