Butter-and-Shortening Pastry Dough
Published November 20, 1999
- Total Time
- 10 minutes, plus 1 hour's refrigeration
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Ingredients
2 ½ cups flour
¾ teaspoon salt
6 tablespoons chilled vegetable shortening
6 tablespoons chilled unsalted butter, diced
6 to 7 tablespoons ice water
Nutritional analysis per serving
119 grams carbs; 92 milligrams cholesterol; 1214 calories; 26 grams monosaturated fat; 13 grams polyunsaturated fat; 31 grams saturated fat; 74 grams fat; 5 grams trans fat; 4 grams fiber; 663 milligrams sodium; 16 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, pulse together the flour and salt. Add the shortening and butter and pulse until the mixture resembles coarse meal. With the motor running, pour the water through the feed tube and process until the dough begins to pull away from the sides of the bowl, adding no more water than necessary. Divide the dough into 2 balls, flatten them into thick disks and place them between waxed-paper sheets. Refrigerate for at least one hour before rolling out.
Private Notes