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Ingredients
- 1 1/4 cups unbleached all-purpose flour, plus extra for dusting dough
- 1/2 teaspoon table salt
- 1 tablespoon granulated sugar
- 5 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
- 3 tablespoons vegetable shortening, chilled
- 2 tablespoons sour cream
- 1 - 2 tablespoons ice water
Preparation
Step 1
1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. With blade of rubber spatula, use folding motion to mix sour cream and 1 tablespoon ice water to mixture. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if it will not come together. Shape into ball with hands, then flatten into 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate at least 30 minutes before rolling.