Basic Flaky Pie Pastry Recipe

Directions

1. 1
   Put the flour, sugar, and salt in the food processor.
2. 2
   Pulse several times to mix.
3. 3
   Scatter the butter over the dry ingredients and pulse the machine 5 or 6 times to cut it in.
4. 4
   Fluff the mixture with a fork, lifting it up from the bottom of the bowl.
5. 5
   Scatter the shortening over the flour and pulse 5 or 6 times.
6. 6
   Fluff the mixture again.
7. 7
   Drizzle half of the water over the flour mixture and pulse 5 or 6 times.
8. 8
   Fluff the mixture and sprinkle on the remaining water.
9. 9
   Pulse 5 or 6 times more, until the dough starts to form clumps.
10. 10
    Overall, it will look like coarse crumbs.
11. 11
    Dump the contents of the processor bowl into a large bowl.
12. 12
    Test the pastry by squeezing some of it between your fingers.
13. 13
    If it seems a little dry and not quite packable, drizzle a teaspoon or so of cold water over the pastry and work it in with your fingertips.
14. 14
    Using your hands, pack the pastry into a ball (or 2 balls if you are making a double crust) as you would pack a snowball.
15. 15
    If youre making a double crust, make one ball slightly larger than the other; this will be your bottom crust.
16. 16
    Knead each ball once or twice, then flatten the balls into 3/4-inch-thick disks on a floured work surface.
17. 17
    Wrap the disks in plastic and refrigerate for at least an hour or overnight before rolling.
18. 18
    Combine the flour, sugar, and salt in a large bowl.
19. 19
    Toss well, by hand, to mix.
20. 20
    Scatter the butter over the dry ingredients and toss to mix.
21. 21
    Using a pastry blender, 2 knives, or your fingertips, cut or rub the butter into the flour until it is broken into pieces the size of small peas.
22. 22
    Add the shortening and continue to cut until all of the fat is cut into small pieces.
23. 23
    Sprinkle half of the water over the mixture.
24. 24
    Toss well with a fork to dampen the mixture.
25. 25
    Add the remaining water, 1 1/2 to 2 tablespoons at a time, and continue to toss and mix, pulling the mixture up from the bottom of the bowl on the upstroke and gently pressing down on the downstroke.
26. 26
    Dough made by hand often needs a bit more water.
27. 27
    If necessary, add water 1 or 2 teaspoons at a time until the pastry can be packed.
28. 28
    Using your hands, pack the pastry into a ball (or 2 balls if you are making a double crust) as you would pack a snowball.
29. 29
    If youre making a double crust, make one ball slightly larger than the other; this will be your bottom crust.
30. 30
    Knead each ball once or twice, then flatten the balls into 3/4-inch-thick disks on a floured work surface.
31. 31
    Wrap the disks in plastic and refrigerate for at least an hour or overnight before rolling.
32. 32
    Combine the flour, sugar, and salt in a large bowl.
33. 33
    Add the butter, tossing it with the flour.
34. 34
    With the mixer on low speed, blend the butter into the flour until you have what looks like coarse, damp meal, with both large and small clumps.
35. 35
    Add the shortening and repeat.
36. 36
    Turning the mixer on and off, add half of the water.
37. 37
    Mix briefly on low speed.
38. 38
    Add the remaining water, mixing slowly until the dough starts to form large clumps.
39. 39
    If youre using a stand mixer, stop periodically to stir the mixture up from the bottom of the bowl.
40. 40
    Do not overmix.
41. 41
    Using your hands, pack the pastry into a ball (or 2 balls if you are making a double crust) as you would pack a snowball.
42. 42
    If youre making a double crust, make one ball slightly larger than the other; this will be your bottom crust.
43. 43
    Knead each ball once or twice, then flatten the balls into 3/4-inch-thick disks on a floured work surface.
44. 44
    Wrap the disks in plastic and refrigerate for at least an hour or overnight before rolling.