Basic Pastry Dough
from Williams-Sonoma Desserts Book
1¼ cups (5¾ oz/175 g) all-purpose flour
1 tbsp sugar
½ tsp salt
¼ cup (2oz/60 g) cold unsalted butter, cut into ¾-inch (2-cm) pieces
3 tbsp cold vegetable shortening cut into ¾ (2 cm) pieces
3 tbsp very cold water
To make the dough in a food processor, combine the flour, sugar, and salt in the bowl. Pulse to blend. Add the pieces of butter and shortening and pulse until reduced to ½ (12-mm) pieces. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.
Remove the dough to a work surface and shape into a 5-inch (13-cm) disk. Wrap in plastic and refrigerate until well chilled, at least 2 hours. Makes enough dough for 1 single-crust pie, tart, or galette.
from Williams-Sonoma Desserts Book
1¼ cups (5¾ oz/175 g) all-purpose flour
1 tbsp sugar
½ tsp salt
¼ cup (2oz/60 g) cold unsalted butter, cut into ¾-inch (2-cm) pieces
3 tbsp cold vegetable shortening cut into ¾ (2 cm) pieces
3 tbsp very cold water
To make the dough in a food processor, combine the flour, sugar, and salt in the bowl. Pulse to blend. Add the pieces of butter and shortening and pulse until reduced to ½ (12-mm) pieces. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.
Remove the dough to a work surface and shape into a 5-inch (13-cm) disk. Wrap in plastic and refrigerate until well chilled, at least 2 hours. Makes enough dough for 1 single-crust pie, tart, or galette.
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