Pastry Dough

• 2 1/2 cups all-purpose flour
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1/4 cup cold vegetable shortening (preferably trans-fat-free)
• 1/2 teaspoon salt
• 7 to 9 tablespoons ice water
• a pastry or bench scraper

1. Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 7 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
2. Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
3. Turn mixture out onto a work surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather two thirds of dough together with scraper and press into a ball. Repeat with remaining dough, then flatten each ball into a 5-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 1 hour.

flour, butter, cold vegetable shortening, salt, water, pastry

Taken from www.epicurious.com/recipes/food/views/pastry-dough-233035 (may not work)