Butter-and-Shortening Pastry Dough

Ingredients

• 2 ¾ cups flour
• ¾ teaspoon salt
• 6 tablespoons chilled vegetable shortening
• 6 tablespoons chilled unsalted butter, diced
• 6 to 7 tablespoons ice water

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    635 calories; 37 grams fat; 15 grams saturated fat; 3 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 65 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 9 grams protein; 45 milligrams cholesterol; 441 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Dough for two single-crust 9-inch pies or one double-crust 9-inch pie

Preparation

1. In a food processor, pulse the flour and salt. Add the shortening and butter and pulse until mixture resembles coarse meal. With the motor running, pour water through the feed tube and process until the dough begins to pull away from the sides of the bowl, adding no more water than necessary. Divide dough into 2 balls, flatten them into thick disks and place them between sheets of waxed paper. Refrigerate for at least one hour before rolling out.