Active Time

　　10 min

　　Total Time

　　1 1/4 hr

　　

Ingredients

Makes enough dough for a single-crust 9-inch pie or a 10- to 11-inch tart

　　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

　　

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.

　　Cooks' note:

　　Dough can be chilled up to 1 day.