Pie pastry
Instructions:
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 12 tablespoons (1 1/ 2 sticks) cold unsalted butter, cut into small pieces
- 1/4 cup cold vegetable shortening
- 1 tablespoon distilled white vinegar
- 1/4 to 1/2 cup ice water
- Pulse the flour, sugar, and salt in the bowl of a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal, 8 to 10 times.
- With the processor running, pour in the vinegar, then 1/4 cup ice water; process just until the dough comes together. (If the dough is still crumbly, add up to1/4 more ice water, 1 tablespoon at a time.)
- Pat the dough into a disk, and wrap in plastic. Refrigerate the dough until cold, at least 1 hour and up to 1 day. The dough can also be frozen up to 1 month; thaw completely in the refrigerator.
- MAKES ENOUGH FOR 8 HAND PIES