This recipe was created to prepare Sour Cream Raisin Pie and Pumpkin Pie "Pumpkin" .
The amount of water necessary to make pastry dough is likely to change slightly from time to time, depending on variables such as humidity and the moisture content of butter and even flour.
Recipe information
Yield
Makes enough for a single crust 9-inch pie or 11-inch tart
Ingredients
Preparation
Step 1
Cut butter into 1/2-inch cubes.
To blend by hand:
Step 2
In a bowl with your fingertips or a pastry blender blend together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add more water, 1 tablespoon at a time, stirring until incorporated, and test mixture again. (Do not overwork or add too much water; pastry will be tough.)
To blend in a food processor:
Step 3
In a food processor pulse together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add more water, 1 tablespoon at a time, pulsing 2 or 3 times after each addition until incorporated, and test mixture again. (Do not overprocess or add too much water; pastry will be tough.)
To form dough after blending by either method:
Step 4
Turn mixture out onto a work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
