Savory Pastry Dough

(adapted from The Best Recipe)

2 1/2 cups AP flour, plus extra for dusting
1 tsp table salt
8 Tbsp unsalted butter, chilled, cut into 1/4-inch pieces
6 Tbsp vegetable shortening, chilled
6-8 Tbsp ice water

Pulse flour and salt together in food processor. Add the butter and pulse to combine, about five 1-second pulses. Add the shortening and pulse about five more times or until the mixture resembles coarse cornmeal with butter bits no larger than small peas. Empty mixture into a medium bowl.

Sprinkle 6 tablespoons of ice water over the mixture. With a spatula, fold to combine. Press down on dough with the spatula to make it stick together. Add up to 2 tablespoons more water if this isn’t happening. Divide the dough in half, flatten each into about a 4-inch wide disk, and wrap them separately in plastic. Refrigerate for at least 30 minutes or up to 2 days before rolling them out.

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