BUTTER AND SHORTENING PASTRY

Butter and Shortening Pastry image

Provided by QueenJellyBean

Categories Dessert

Time 20m

Yield 2 crusts, 8-16 serving(s)

Number Of Ingredients 6

2 1/2 cups flour
1 teaspoon salt
2 tablespoons sugar
3/4 cup unsalted butter, chilled and cut into 1/4 inch cubes
1/2 cup shortening (8 T)
6 -8 tablespoons ice water

Steps:

Mix flour, salt and sugar in a food processor fitted with steel blade.
Scatter butter pieces over flour mixture. Toss to coat butter with a little of the flour.
Cut butter into the flour mixture with 5 one second pulses.
Add shortening, a tablespoon at a time and cut into mixture with about 4 one second pulses.
The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Turn out into a mixing bowl.
Sprinkle 6 T of ice water over flour mixture.
Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together.
Add up to 2 more T of ice water if the dough will not come together. DO NOT over-knead the dough.
Divide dough into 2 balls and flatten each into a 4 inch wide disk.
Dust disks lightly with flour. Wrap each in plastic and refrigerate for at least 30 minutes or up to 2 days before rolling out.