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Active Time
10 min
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Total Time
1 1/4 hr
Ingredients
Makes enough dough for a single-crust 9-inch pie or a 10- to 11-inch tart
Step 1
Cut butter into 1/2-inch cubes.
To blend by hand:
Step 2
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender until most of mixture resembles coarse meal, with rest in small (roughly pea-size) lumps. Drizzle 2 tablespoons ice water evenly over and gently stir with a fork until incorporated.
To blend in a food processor:
Step 3
Pulse together flour, butter, shortening, and salt in a food processor until most of mixture resembles coarse meal, with rest in small (roughly pea-size) lumps. Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated.
Test mixture:
Step 4
Gently squeeze a small handful: It should hold together without crumbling apart. If it doesn't, add more ice water, 1 tablespoon at a time, stirring or pulsing 2 or 3 times after each addition until incorporated (keep testing). (If you overwork mixture or add too much water, pastry will be tough.)
Form dough:
Step 5
Turn out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Dough can be chilled up to 1 day.
Leave a Review
Reviews (6)
Back to TopExcellent recipe
raraava
Canada
11/27/2018
It was a hassle to make, it was really dry but really sticky and it crumbled everywhere when it was done baking. I wouldn't recommend this to anyone, it tasted fine but I have a much better (stress-free) recipe at home.
Shawna
Voctoria, B.C.
5/10/2004
The edges fell off and the shell shrank. When presentation is important, Why bother?
Anonymous
11/28/2002
This is an exceptional, shortbread like, pastry crust. I will use it for all tarts in the future.
Anonymous
s
11/23/2001
I usually have trouble with collapsing edges on butter pastries. Does anyone have a solution? Thank you.
Anonymous
Chicago
11/30/2000
Very good. Added 1TBL sugar to it. Made day ahead. Only problem, when I pre-baked it, my decorative edges collapsed. Used w/pumpkin pie
Anonymous
11/24/2000
Very good. Added 1TBL sugar to it. Made day ahead. Only problem, when I pre-baked it, my decorative edges collapsed. Used w/pumpkin pie
Anonymous
11/24/2000
Very good. Added 1TBL sugar to it. Made day ahead. Only problem, when I pre-baked it, my decorative edges collapsed. Used w/pumpkin pie
Anonymous
11/24/2000
