1. Measure the flour using a spoon to scoop the flour into the measuring cup and level. Mix the flour and salt in a large bowl. Add in the cold, cubed butter and cold shortening.
2. Using a pastry cutter (or two forks), cut the fat into the flour mixture. Do this until the mixture resembles a coarse meal (pea-sized bits – a few larger chunks are okay). A pastry cutter makes this process easy and quick, but two forks work just as well. Add in the ice-cold water, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon. Do not add more water than needed – the dough will begin to form large clumps when enough water has been added.
3. Transfer the dough onto a clean, lightly floured surface. The dough should come together easily and not be overly sticky. With floured hands, knead the dough by folding it into itself until the flour is fully incorporated into the fats. Roll the dough into a ball and divide in half. Tightly wrap each in plastic wrap and refrigerate for about 2 hours.
4. When chilled, use a rolling pin to roll out each dough ball into round disks needed for your pie recipe. Be gentle when rolling out the dough. Start from the center of the disc and work your way out in all directions, using your hands to turn the dough as you work. Visible flecks of flour and fat in the dough are normal and expected.
5. Use this now ready pastry dough in your favorite pie recipes
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Directions
1. Measure the flour using a spoon to scoop the flour into the measuring cup and level. Mix the flour and salt in a large bowl. Add in the cold, cubed butter and cold shortening.
2. Using a pastry cutter (or two forks), cut the fat into the flour mixture. Do this until the mixture resembles a coarse meal (pea-sized bits – a few larger chunks are okay). A pastry cutter makes this process easy and quick, but two forks work just as well. Add in the ice-cold water, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon. Do not add more water than needed – the dough will begin to form large clumps when enough water has been added.
3. Transfer the dough onto a clean, lightly floured surface. The dough should come together easily and not be overly sticky. With floured hands, knead the dough by folding it into itself until the flour is fully incorporated into the fats. Roll the dough into a ball and divide in half. Tightly wrap each in plastic wrap and refrigerate for about 2 hours.
4. When chilled, use a rolling pin to roll out each dough ball into round disks needed for your pie recipe. Be gentle when rolling out the dough. Start from the center of the disc and work your way out in all directions, using your hands to turn the dough as you work. Visible flecks of flour and fat in the dough are normal and expected.
5. Use this now ready pastry dough in your favorite pie recipes