RECIPE: Classic Pastry Crust

This crust is delicate and flaky, yet quick and relatively easy to prepare. It responds best to as little handling as can be managed.

Ingredients

2 cups all-purpose flour 

½ teaspoon salt 

2 pinches sugar 

¼ pound chilled butter, cut into small pieces 

3 tablespoons vegetable shortening 

5 tablespoons cold water 

Instructions

1. Combine all ingredients except water in a bowl and mix until fats are distributed evenly throughout. It will have a sandy texture at this point. 
2. Incorporate cold water, and pulse the mixer until the water is distributed. 
3. Using your hand, press the dough into a ball, adding a tablespoon at a time of more water as needed, until the dough ball just forms. 
4. Flour your work surface and press the dough as flat as possible with your hands. 
5. Using a rolling pin, flatten the dough to ⅛-inch thickness. While rolling it out, if you notice it begins to fall apart, strike the dough with your rolling pin until it is manageable. 
6. Transfer dough to pie plate and crimp edges. If the dough becomes crumbly as you do this, lightly spray the edge with water to make it more malleable.