Pie or Tart Dough

This is an all-purpose dough we learned to make at the Vegetarian Thanksgiving class I took at the Chopping Block. This same recipe was used to make a Mushroom & Tempeh Tart as well as a Sweet Potato Pie. It's pretty versatile, as it can be used in both sweet and savory dishes!

Pie or Tart Dough
Makes: One double crust pie or two tarts.

2 cups all-purpose flour
1-2 tablespoons sugar (optional)
Pinch fine sea salt
1 1/2 stick unsalted butter, chilled
1/4 cup shortening, chilled
1/3 cup cold water

Put flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Cut butter and shortening into small pieces and add to processor.

Pulse mixture until crumbly and butter is in small pieces throughout the flour. Working quickly, start processor and add ice cold water until the mixture just forms a ball.

Turn out dough onto a work surface and from into a ball. Cut the ball in half and flatten each piece into a disc. Wrap each disc in plastic wrap and refrigerate for at least 24 hours.

Notes from class
- Pulse in food process just until dough comes together (approximately 8 pulses).
- Only add just enough water to form ball.
- For pie crust, was went larger chunks of butter; dollops of butter & shortening cause the flakiness in the crust.
- The dough must be chilled for a minimum of 2 hours. Can be frozen and kept for 4 months.