This classic pastry dough works well for both savory and sweet pies.
- Makes enough dough for a 9- to 10-inch round shell
- Active Time
- 15 min
- Total Time
- 1 1/4 hr
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons cold vegetable shortening, preferably trans-fat-free
- 3 to 4 tablespoons ice water
- Special equipment: a pastry or bench scraper
- Sift together flour and salt in a large bowl. Blend in butter and shortening 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 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork, or pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
- Carbohydrates20 g(7%)
- Fat16 g(25%)
- Protein3 g(6%)
- Saturated Fat8 g(42%)
- Sodium99 mg(4%)
- Polyunsaturated Fat2 g
- Fiber1 g(3%)
- Monounsaturated Fat5 g
- Cholesterol31 mg(10%)