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Pastry Dough
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Yield: Makes enough dough for a single-crust 9-inch pie or a 10- to 11-inch tart.

Ingredients
3/4 stick cold unsalted butter
1 1/4 cups all-purpose flour
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 to 4 tablespoons ice water

Directions
Cut butter into 1/2-inch cubes.

To blend by hand:
  • 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:
  • 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:
  • 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:
  • 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.
Cook's note: Dough can be chilled up to 1 day.

The Cook:  John C. Ferguson, III Keywords: pastry dough
Category: Bread
Cookbooks: Loved by Dave Ferguson, From The Ferguson Family, Recipes by John Ferguson
Recipe #86 was added on April 24, 2006 by deebeeeff and last updated on October 31, 2021.


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