Ingredients: |
Ingredients: 10 1/2 ounces (2 1/3 cups) unbleached all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon table salt
1/2 teaspoon baking powder
4 ounces (1/2 cup) chilled, unsalted butter, cut into 1/2-inch cubes
4 ounces (1/2 cup) chilled vegetable shortening, cut into 1/2-inch pieces 5 to 6 tablespoons ice water; more as needed.
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Directions: |
Directions:Put the flour, sugar, table salt, and baking powder in the bowl of a food processor fitted with the steel blade. Chill for 20 to 30 minutes.
Pulse the dry ingredients together for a few seconds to blend. With the processor off, add half of the butter and half of the vegetable shortening. Pulse 5 times, then process for 5 seconds. Add the remaining butter and shortening and pulse again 5 times, then process for 5 seconds. You should have a mixture of both large and small crumbs. Empty the mixture into a large mixing bowl.
Drizzle 1 tablespoon of the ice water around the edge of the bowl, letting it trickle into the crumbs. Flick the moistened crumbs towards the center with a table fork, rotating the bowl as you work. Repeat with 4 more tablespoons ice water, 1 tablespoon at a time. As you add the water, the crumbs should begin to form larger clusters. Once you've added 5 tablespoons water total, take a handful of crumbs and squeeze them gently-they should hold together. If they easily break apart, the mixture needs more water-add the remaining tablespoon, one teaspoon at a time, checking the consisten y after each addition. If the crumbs still fail to hold together, you can add additional water, but do so sparingly.
Gather a handful of the cumbley dough and press it against the side of the bowl to form a small mass. flurin your hand as needed to prevent excessive sticking. Increase the size of this mass by pressing it into more of the cumbly mixture until you/ve used up about half of the total mixute in the bowl. Make a second mass of dough with the remaining crumvs. If some of the crumbs on the buttom of the bowl need more moisteing, add a few drops of water.
Form the two masses of dough into balls, duts them with flour, and flatten them into 4to5-inch disks. Pat the disds to release any excess flur. Score the tops lightly with the side of your hand to create a tic-tac-toe pattern. With cupped hands, rotate each disk on the work surgace to smooth the edges of the disks. Wrap each in plastic wrap. Chill at least 30 minutes before using. |
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