Ingredients
- 12 tablespoons (1 1/2 sticks) cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup cold vegetable shortening
- six to eight tablespoons (about 1/2 cup) cold water
Directions
Dice the butter and give it back towards the refrigerator when you prepare the flour mixture. Put the flour, salt, and sugar within the bowl of the mixer fitted having a steel blade and pulse a couple of occasions to combine. Add some butter and shortening. Pulse eight to twelve occasions, before the butter is how big peas. Using the machine running, pour the cold water lower the feed tube and pulse the device before the dough begins to create a ball. Dump on a floured board and roll right into a ball. Wrap in plastic wrap and refrigerate for half an hour.
Cut the dough in two. Roll each bit on the well-floured board right into a circle, moving in the center towards the edge, turning and flouring the dough to make certain it does not keep to the board. Fold the dough in two, devote a cake pan, and unfold to suit the pan. Repeat using the top crust.
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