This dough is the perfect workhorse for all your tart and pie pastry needs. It's simple, straightforward, reliable, and delicious. It freezes well and bakes up even better.
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter mixture is in the size of peas.
Add the ice water 1 Tbsp at a time and process until the dough comes together. Transfer to a well-floured work surface and form into a disk. Wrap the disk in plastic and chill for at least 30 minutes.
To freeze: Double wrap in plastic. Label with date, and transfer chilled disc into a zip-top freezer bag. Store in freezer until ready to use.
To use: Roll and bake to recipe’s specifications. Recommended: Blind bake at 375° F for 10 minutes on full-size tart recipes, or at 375° F for 7 minutes for tartlet recipes.
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