Pastry

• 2 cups flour
• 1 teaspoon salt if desired
• 1/2 cup solid white vegetable shortening
• 4 tablespoons cold butter, cut into small cubes
• 2 to 3 tablespoons ice water

1. Combine the flour, salt, shortening and butter in a mixing bowl, and refrigerate until thoroughly chilled.
2. Using the fingers, blend the ingredients until they have the consistency of coarse cornmeal.
3. Work quickly.
4. Add the water a little at a time, tossing the mixture with the tines of a fork.
5. Take care not to add an excess of water, only enough so the pastry can be gathered into two cohesive balls.
6. Shape each ball into a flat patty, each about 3/4-inch thick.
7. Wrap each in plastic wrap, and refrigerate an hour or longer.

flour, salt, solid white vegetable shortening, cold butter, water

Taken from cooking.nytimes.com/recipes/7024 (may not work)