½ cup unsalted butter, chilled and cut into small pieces
¼ cup vegetable shortening, chilled and cut into small pieces
1/3 cup plus 1 tablespoon ice water
Mix together the all-purpose flour, sugar and salt.
Cut in 1/2 cup of cold unsalted butter with a pastry knife until you have pea-sized pieces.
Then add 1/4 cup solid vegetable shortening
Work in the butter and vegetable shortening until the mixture resembles coarse crumbs with some pea-sized pieces.
Add 1/3 cup plus 1 tablespoon of ice water. Drizzle over the flour and fat mixture.
The dough should look rough, not smooth (almost raggedy). CHEF TIP:Overworking pastry dough will make the dough tough and the flaky characteristic will be lost.
Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling.
The dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.
For further details and step-by-step instructions, please refer to the original post: https://urbnspice.com/my-recipes/pate-brisee-classic-french-pie-and-tart-pastry/