1 1/2 cups all-purpose flour
1/2 tsp. salt
4 tbsp. (1/2 stick) chilled unsalted butter
1/4 cup vegetable shortening
3 to 4 tbsp. cold water (ice water is best)
In a mixing bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut them in until the mixture resembles coarse bread crumbs. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.
Using floured hands, pat the dough into a smooth, flattened disk. Use immediately, or wrap in plastic wrap and refrigerate for up to 2 days.
Makes enough dough for one 9 or 10-inch tart shell.
Date: November 16, 2002