How to Make Basic Shortcrust Pastry Dough

How to Make Basic Shortcrust Pastry Dough
For 1½ lb (680 g) of pastry dough, enough for a 9” to 10” (22.5 to 25 cm) double-crust pie

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3 cups (14 oz / 390 g) of flour
Pinch of salt
1 stick (4 oz / 110 g) of chilled butter or margarine, cubed
½ cup (4 oz / 110 g) of shortening, cubed
6 tbsp ( 3 oz / 90 ml) of chilled water
Combine the flour and the salt in a bowl.
Cut in the shortening and butter or margarine with two forks or a pastry blender until the mixture resembles fine breadcrumbs.
Gradually add the water and mix lightly until the mixture begins to collect together.
Form the dough into a ball, wrap it in plastic wrap and leave it in the refrigerator for at least 30 minutes before rolling it.
Note
The dough will keep in the refrigerator for up to 4 days wrapped in aluminum foil or plastic wrap. The dough can also be frozen for up to 3 months and left to defrost overnight at room temperature.