Flaky Pastry Dough

Mix in a large bowl

2 1/2 cups all purpose flour
1 tsp white sugar
1 tsp salt

Add

1 cup solid vegetable shortening, or 1/2 C shortening and 8 tbsp cold unsalted butter

Break shortening into large chunks; if using butter, cut it into small pieces, then add it to the flour mixture. Cut the fat into the dry ingredients by chopping vigorously with a pastry blender or 2 knives, one held in each hand. The mixture should seem dry and powdery and not pasty or greasy. Drizzle over the flour mixture

1/3 cup plus one tbsp ice water

Cut the mixture with a spatula until it looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water; if they do not, drizzle over the top

1 to 2 tbsp ice water

Cut this water in as before. The dough should look rough, not smooth. Divide the dough in half, press each half into a round, flat disk, and wrap tightly in plastic. Refrigerate for at least 30 minutes, and preferably for several hours, or for up to 2 days before rolling.