Ingredients
Scale
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup cake flour
- 1/2 teaspoon Kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, diced, chilled
- 1/4 cup vegetable shortening, chilled
- 1 teaspoon white vinegar
- 1/2 cup very cold water
Instructions
- In a food processor fitted with the metal blade, combine the flours and salt. (If you don’t have cake flour, you can substitute all-purpose flour.)
- Pulse once or twice to blend. Add the butter and shortening and pulse five or six times to cut the fat into the flour. The mixture should resemble coarse crumbs.
- Combine the vinegar with the cold water.
- With the processor running continuously, pour the liquid down the feed tube all at once. As soon as the dough begins to form a ball around the blade, stop the machine.
- Lay a piece of plastic wrap on a work surface and dump out the dough onto the plastic, scraping the bowl and the blade with a rubber spatula.
- Pat the dough into a ball, wrap tightly, and refrigerate for at least 1 hour before using.