Flakiest Pie Pastry

Updated at: Sat, 03 Feb 2024 12:32:24 GMT

Step 1

Measure the shortening and butter, cut or separate them into approximately 1/2 tablespoon pieces, and place them separately on a plate. Freeze for 15 minutes.

Step 2

Meanwhile, put the flours, sugar, and salt into a food processor. Pulse several times to mix. Scater the chilled butter over the dry mixture. Pulse three or four times. Scatter the shortening over the mixture and pulse again, three or four times, cutting the fat into very small pieces.

Step 3

Sprinkle the water over the mixture. Pulse again, three or four times, just until the dough starts to form clumps that hold together when you punch the mixture between your finger tips. Immediately stop processing.

Step 4

Measure and chill the shortening and butter as above. Combine the flour, sugars, and salt in a large bowl. Toss with your hands to mix. Scatter the chilled butter over the mixture. Using a pastry blender, cut the butter into the dry mixture until it is broken into pieces the size of large peas. Add the shortening and continue to cut the mixture until both the butter and the shortening are broke into even smaller pieces. Sprinkle 2 tablespoons of ice cold water over the mixture. Mix with a fork, "fluffing" it from the bottom up. Add the remaining 2 tablespoons water and continue to mix just until the mixture starts to cohere in clumps. Do not overmix.

Step 5

Empty the crumbs onto your counter. Using your hands, pack the dough as you would a snowball, but don't overdo it. Place the dough ball on a piece of plastic wrap. Flatten the dough into a 3/4 inch thick disk. Wrap tightly in the plastic and refrigerate for 1 to 2 hours before rolling.

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