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Ingredients
- 2 1/2 cups unbleached all-purpose flour plus extra for dusting workspace when rolling out the dough
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup crisco vegetable shortening, chilled
- 12 tablespoons unsalted butter cold
- 8 tablespoons water
Method
- Combine the flour, salt, and sugar in a food processor.
- Add shortening, pulsing until you achieve a sand-like texture
- Add butter, pulsing for about 10 seconds, until you achieve a coarse crumb-like texture with butter bits no larger than the size of a pea.
- Transfer mixture to a medium bowl.
- Sprinkle 4 tablespoons of ice water over the mixture.
- With a rubber spatula, use a folding motion to mix, adding 2 more tablespoons of water.
- Press the dough downwards from the sides until the dough sticks, adding up to two more tablespoons of water if necessary.
- Divide the dough into 2 sections, flattening into four-inch disks. Wrap in plastic & refrigerate for at least one hour, up to two days, or freeze.
