Makes enough for a 13-inch tart shell.

　　

Ingredients

Makes enough for a 13-inch tart shell

　　2 1/4 cups all-purpose flour

　　1 teaspoon salt

　　3/4 teaspoon black pepper

　　3/4 teaspoon sugar

　　11/4 sticks (10 tablespoons) cold unsalted butter, cut into bits

　　1/3 cup cold vegetable shortening

　　3 tablespoons sour cream

　　3 tablespoons ice water

　　

Step 1

Blend together flour, salt, pepper, sugar, butter, and shortening with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.

　　

Step 2

Stir together sour cream and ice water, then stir into dough with a fork until incorporated. Gather dough into a ball.

　　

Step 3

Flatten dough into a 6-inch square on a lightly floured surface. Roll out into a roughly 18- by 6-inch rectangle and fold into thirds (like a letter) to form a 6-inch square.

　　

Step 4

Turn dough so an open-ended side is nearest you, then roll out dough into an 18- by 6-inch rectangle again, dusting work surface with flour as necessary. Fold into thirds same as above.

　　

Step 5

Repeat rolling and folding 1 more time, then chill dough, wrapped in plastic wrap, at least 1 hour.

　　Cooks' note:

　　·Dough can be chilled up to 1 day.