Boistfort Valley Farm
Community Supported Recipe Box

PASTRY DOUGH

ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons cold vegetable shortening
  • 1/4 teaspoon salt
  • 2 to 4 tablespoons ice water
  • Special equipment: a pastry or bench scraper

procedure

yields: 1 9" round tart
active: 15 min
total: 1 1/4 hr
dish: dessert
season: anytime

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of the mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 2 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.

Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork, or pastry will be tough.)

Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.

Cooks' note:
Dough can be chilled up to 1 day.

Gourmet, November 2003

BoistfortValleyFarm.com/recipes