There's a reason that we use this recipe time and time again it results in a flaky pastry that we think is simply the best.
Ingredients
2 1/2 cups all-purpose flour 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes 1/4 cup cold vegetable shortening (preferably trans-fat-free) 1/2 teaspoon salt 7 to 9 tablespoons ice water
Special equipment: a pastry or bench scraper
Preparation
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 7 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
Turn mixture out onto a work surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather two thirds of dough together with scraper and press into a ball. Repeat with remaining dough, then flatten each ball into a 5-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 1 hour.
Cooks' note:
Dough can be chilled up to 1 week.
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