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Ingredients
2 1/2 cups (300 g) all-purpose flour
1 teaspoon (6 g) fine salt
1 teaspoon (4 g) granulated sugar
1/4 cup (45 g) vegetable shortening, cut into 1/2 inch pieces and chilled
10 tablespoons (140 g) unsalted butter, cut into 1/2 inch pieces and chilled
7-8 tablespoons (100=110 ml) ice water
Directions
- Put flour, sugar, and salt in the bowl of a stand mixer. Mix on speed 2 until blended, about 30 seconds, using the paddle attachment (or the pastry attachment, if you have it).
- Add the shortening. Mix on speed 2 until the shortening is well incorporated, and the mixture is like coarse sand, about 1 minute. This will help make the pastry tender.
- Add the butter. Mix on speed 1until the largest chunks of butter are the size of pinto beans (about the size of two large peas), about 45 seconds. Use your hands to sift through the dough, and if you find any larger pieces, separate them by squeezing with your fingers.
- At this point, remove the bowl from the stand mixer. You will do the rest by hand. Drizzle the ice water over the mixture, tossing with a fork as you drizzle the water. When the dough has almost come together, dump it onto a clean workspace. Use your hands to press the dough together into a cohesive ball. Use the ball to pick up and work in any remaining dry bits. Do not overwork the dough, as it will become tough.
- Split the dough into 2 pieces (each should weigh around 290g), shape into 4” diameter discs, cover tightly in plastic wrap, and refrigerate. If using right away, refrigerate at least 30 minutes before rolling out. May also be frozen, tightly wrapped and put in a plastic bag. Remove from the freezer the night before you plan to use the dough. When ready to use, roll to 1/8” (3mm) thick.