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Ingredients

• 2 2/3 cups flour
• 3/4 teaspoon kosher salt
• 3/4 tablespoon sugar
• 4 ounces (8 tablespoons) chilled butter, cut into pieces
• 4 ounces (1/2 cup + 1 tablespoon + 2 teaspoons) chilled vegetable shortening, cut into pieces
• Approximately 1/3 to 1/2 cup water, as needed
• PREPARATION
• 1. Place the flour, salt, and sugar in the bowl of a food processor with a steel blade. Pulse to combine.
• 2. Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.
• 3. Working quickly, add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 equal portions, flatten into rounds, wrap in plastic, and chill for several hours o
• A Note on Blind Baking: When making single-crusted pies and tarts, I always partially bake my crusts prior to filling them. This process promotes a crispier bottom crust and is commonly known as 'baking blind.' It is an extra step that
• Roll out the crust and fit it into the pan. Chill, or preferably freeze, the dough until it is firm. Place a generous sheet of parchment paper or aluminum foil over the crust (there should be overhang on all sides to facilitate easy removal), fit it int
• Carefully remove the liner and weights, and return the shell for an additional 8 minutes or so. The pastry may puff up once the weights are removed. If this occurs, gently prick any air bubbles with a fork. Check the shell several times, re-pricking it
• Remove the partially baked shell from the oven when the bottom is set and dry to the touch. Do not over bake or cracks may develop.

Description

Serious Eats