Tart And Pie Pastry
|For one 9- or 10-inch tart shell|
|All purpose flour||7 1⁄2 Ounce (Plain Flour, 1 1/2 Cups, 235 Gram)|
|Unsalted butter||4 Ounce, chilled, cut into small cubes (1/2 Cup, 125 Gram)|
|Ice water||4 Tablespoon|
|All purpose flour||12 1⁄2 Ounce (Plain Flour, 2 1/2 Cups, 390 Gram)|
|Vegetable shortening||6 Ounce (3/4 Cup, 180 Gram)|
|Cold water||7 Tablespoon|
To make the dough by hand, in a bowl stir together the flour, sugar and salt.
Add the butter or shortening and, using a pastry blender, fingertips or 2 knives, cut the butter or shortening into the flour until crumbly and the mixture resembles oatmeal.
Then, while quickly stirring and tossing with a fork, add the water, a little at a time, until the dough forms a loose ball.
To make the dough in a food processor, place the flour, sugar and salt in the work bowl fitted with the metal blade.
Pulse a few times to blend.
Add the butter or shortening and process with on-off pulses until crumbly and the mixture resembles oatmeal.
Add half of the water with a few short pulses and then the remaining water as needed, pulsing 2 or 3 more times until the mixture starts to hold together.
Feel the dough; it should mass together between your fingers.
Add a little more water if necessary.
Gather into a ball.
Form the dough into a single flat, round cake, or for the double-crust pie, into 2 cakes, one slightly larger than the other.
Cover with plastic wrap and refrigerate for at least 30 minutes, or for up to 2 hours.