Butter-and-Shortening Pastry Dough
- Total Time
- 15 minutes, plus 1 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 2¾cups flour
- ¾teaspoon salt
- 6tablespoons chilled vegetable shortening
- 6tablespoons chilled unsalted butter, diced
- 6 to 7tablespoons ice water
Nutritional analysis per serving (2 servings)
1271 calories; 75 grams fat; 31 grams saturated fat; 5 grams trans fat; 26 grams monounsaturated fat; 13 grams polyunsaturated fat; 131 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 18 grams protein; 700 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, pulse the flour and salt. Add the shortening and butter and pulse until mixture resembles coarse meal. With the motor running, pour 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 dough into 2 balls, flatten them into thick disks and place them between sheets of waxed paper. Refrigerate for at least one hour before rolling out.
Private Notes
Comments
not my favorite pie crust at all - is substantial, blanche, and largely flavorless
This is a great crust, but I would make 2 adjustments: 7 tbs. butter and 5 tbs. shortening; and a bit more salt. Very flaky. I did not use food processor. Too lazy to haul out. Cut in with a pastry cutter. So happy to find this recipe from the great Molly O'Neill.
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