Double-Crust Pastry

Recipe from

Food & Wine

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons cold vegetable shortening or lard
4 to 5 tablespoons ice water

Preparation

1. In a food processor, combine the flour and salt and pulse a few times to mix. Add the butter and shortening and process until the mixture is rough textured, with particles the size of peas.

2. Add 3 tablespoons of the ice water, 1 tablespoon at a time, pulsing briefly after each addition. Add another tablespoon of the water and pulse just until the dough begins to hold together. Add 1 more tablespoon of water if necessary.

3. Transfer the dough to a lightly floured surface and gather it into a ball, handling it as little as possible. Divide the dough in half. Pat the 2 pieces into disks, wrap in wax paper and refrigerate for at least 20 minutes or overnight before rolling out.

Note:

The Food & Wine Test Kitchen,

November 1993
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