2 1/2 cups (12 1/2 ounces) all-purpose flour
2 tbsp sugar
1 tsp salt
8 tbsp vegetable shortening, cut into 1/2-inch pieces and chilled
12 tbsp unsalted butter, cut into 1/4-inch pieces and chilled
6-8 tbsp ice water
- Process flour, sugar, and salt in food until combined, about 5 seoconds. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over top and pulse until mixture resembles coarse crumbs, about 10 pulses; transfer to bowl.
- Sprinkle 6 tbsp ice water over flour mixture. Using rubber spatula, stir and press dough until sticks together. If dough does not come together, stir in remaining ice water, 1 tbsp att a time, until it does.
- Divide dough in half and form each half into 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. ( Wrapped dough can be refrigerated for up to 2 days or frozen for up to 2 months. If frozen, let dough thaw completely on counter before rolling.