FLAKY PIE PASTRY
Makes: 1 double crust for a 9-inch pie
2 ⅓ cups unsifted all-purpose flour
1 Tablespoon sugar
¾ teaspoon salt
½ teaspoon baking powder
½ cup firm, unsalted butter, cut into1/2-inch cubes
½ cup chilled vegetable shortening, cut into small pieces
5 to 6 tablespoons ice-water, or more as needed
Place the dry ingredients in the bowl of a food processor. Process for 5 seconds to blend. Add half of the butter and shortening. Toss to coat with flour. Pulse 4 or 5 times, then process for 4 to 5 seconds. Add the remaining fats and pulse again 4 to 5 times, then process for 4 to 5 seconds. The mixture should have the texture of coarse meal and still contain some larger pieces of fat.
Empty the mixture into a large bowl. Add the ice water, 1 tablespoon at a time, drizzling it around the side of the bowl. Use a kitchen fork to push the mixture towards the center with each addition. Add the remaining tablespoon of water, a teaspoon at a time.
With floured hands, press the dough against the side of the bowl forming two balls. All of the crumbs should adhere to the balls and clean the bowl. If not, add a few drops of water. Flatten the balls into two 4 to 5-inch disks.
Dust the disks with flour, then score with side of your hand to relax the gluten. Cover with plastic wrap. Chill 1/2 hour or longer before using.
Copyright @ 2000 by Carole Walter, CCP