Pastry Dough
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
57
Sourness
33
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps
2
Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in food processor) until incorporated
3
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again
4
(If you overwork mixture, pastry will be tough
5
) Turn out mixture onto a lightly floured surface and divide into 4 portions
6
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat
7
Gather dough together with scraper and press into a ball, then flatten into a 5-inch disk
8
Chill, wrapped in plastic wrap, until firm, at least 1 hour
9
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps
10
Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in food processor) until incorporated
11
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again
12
(If you overwork mixture, pastry will be tough
13
) Turn out mixture onto a lightly floured surface and divide into 4 portions
14
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat
15
Gather dough together with scraper and press into a ball, then flatten into a 5-inch disk
16
Chill, wrapped in plastic wrap, until firm, at least 1 hour