8 tb Cold unsalted butter; diced
8 tb Cold vegetable shortening
3 c All-purpose flour
1 1/2 ts Salt
1 1/2 ts Sugar
1/3 c Plus 2 tablespoons ice water
To make the dough:
Place the diced butter and shortening in the freezer while you prepare the
flour and water. Fill a 2 cup measuring cup with ice cubes and water. Set
aside. Put the flour, salt, and sugar in the
bowl of a food processor and process to mix. Add the cut up butter and
shortening in pieces. Give the machine about twenty quick pulses until the
mixture is the consistency of cornmeal textured with pea-sized pieces of
butter. Measure out the ice water.
Pour about 1/2 the measured ice water into the bottom of a large mixing
bowl. Dump the flour mixture over it and sprinkle the remaining water over
the top. Using both hands, toss the dough to evenly moisten. Squeeze a
handful of dough: if it clumps together it is moist enough; if not,
sprinkle on a little more water and toss.
Turn the dough out onto the table, scraping the bowl well and, with the
heel of your hand, gently mash the dough into the table with a few quick
strokes. Gather the dough together into a rough log shape. Score it in
three equal pieces and cut it so that it is divided into 1/3 (about 9 oz.)
and 2/3 (about 18 oz.). Form the smaller piece into a patty about 4 to
5-inches in diameter. Form the larger piece into a log Wrap each in plastic
wrap and chill for four hours or overnight.
To roll out the bottom crust:
Place the smaller disc of dough on a floured surface and roll to a diameter
of 12-inches. If necessary, loosen it from the table using a long flexible
metal spatula. Brush off any excess flour, fold the circle in half, center
it over a 9-inch glass pie plate and open it. Gently mold the dough down
and around the sides without stretching it. Using a paring knife, cut the
excess dough around the rim so that it is flush with the edge of the pie
plate. Freeze until solid. This can be done up to a week ahead.
To roll out top crust:
Cut the log of dough in half lengthwise and refrigerate one half. On a
floured surface, roll the dough out to a thickness of about 3/16-inch ( a
little less than a 1/4-inch). Loosen it from the table using a long
flexible metal spatula. Using a 3-inch heart cutter, cut as many shapes as
you can, as close together as possible. Layer the cut-outs on a sheet pan
lined with parchment or wax paper. Roll out the second piece of dough and
repeat. Altogether you need about 24 large 3-inch hearts, 5 medium and 4
small. Layer these onto the tray as well. Cover and freeze until solid.
This can be done up to one week ahead.
Yields
1 Servings