Flaky but Tender Pastry Dough

Name: Flaky but Tender Pastry Dough
Ingredients: For a 9-inch double-crust pie or 8 individual rustic pies:; 2 2/3 cups (12 1/4 ounces/350 grams) pastry flour; 2/3 cup (3 1/2 ounces/100 grams) all-purpose flour; 2 tablespoons sugar; 1 tablespoon kosher salt; 1 cup (2 sticks/8 ounces/226 grams) unsalted butter , freezer-cold (see headnote), cut into 1/2- inch dice; 1/4 cup (2 ounces/60 grams) vegetable shortening , freezer-cold (see headnote); 1/2 cup (4 ounces/114 grams) ice-cold water (see headnote), or more as needed; 2 teaspoons distilled white vinegar

Flaky but Tender Pastry Dough was pinched from <a href="http://www.splendidtable.org/recipes/flaky-but-tender-pastry-dough" target="_blank">www.splendidtable.org.</a>

INGREDIENTS

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For a 9-inch double-crust pie or 8 individual rustic pies:

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2 2/3 cups (12 1/4 ounces/350 grams) pastry flour

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2/3 cup (3 1/2 ounces/100 grams) all-purpose flour

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2 tablespoons sugar

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1 tablespoon kosher salt

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1 cup (2 sticks/8 ounces/226 grams) unsalted butter , freezer-cold (see headnote), cut into 1/2- inch dice

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1/4 cup (2 ounces/60 grams) vegetable shortening , freezer-cold (see headnote)

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1/2 cup (4 ounces/114 grams) ice-cold water (see headnote), or more as needed

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2 teaspoons distilled white vinegar

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