Basic Pastry Dough for a double-crust pie
Credit: Gourmet Today edited by Ruth Reichl
2 1/2 cups all-purpose flour
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup cold vegetable shortening, preferably trans fat-free
1/2 teaspoon salt
5-7 tablespoons ice water
1. Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-sized) butter lumps.
2. Drizzle 5 tablespoons ice water evenly over mixture. Gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: if it doesn’t hold together, add more ice water 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
3. Turn dough out onto a work surface. Divide dough into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together. Divide dough into 2 portions, one slightly larger than the other, form each one into a ball, and flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap each disk tightly in plastic wrap and refrigerate until firm, at least 1 hour.
**Use for Blackberry Hand Pies