Butter-and-Shortening Pastry Dough

Ingredients

• 2 ½ 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 (2 servings)

    1213 calories; 74 grams fat; 31 grams saturated fat; 6 grams trans fat; 24 grams monounsaturated fat; 12 grams polyunsaturated fat; 119 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 16 grams protein; 91 milligrams cholesterol; 883 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 single-crust 9-inch pies

Preparation

1. In a food processor, pulse together the flour and salt. Add the shortening and butter and pulse until the mixture resembles coarse meal. With the motor running, pour the 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 the dough into 2 balls, flatten them into thick disks and place them between waxed-paper sheets. Refrigerate for at least one hour before rolling out.