"conrad" > wrote in message
oups.com...
> Basic recipe 6oz flour, 3oz shortening, 2 tablespoons water. I
> sometimes mix by hand but recently moved to food processor where I use
> less water, stopping when dough forms ball. I remove a knead gently
> before chilling.
>
> I use a proprietry "baking" shortnening though recipies ask for mixture
> of margarine and lard. I don't use lard (no reason other than I don't
> use enough to justify)
>
> Recent recipe also used ground almonds and sugar.
>
> I have had the same problem both hand- and machine-mixed.
> I'll try making it a "very little" less dry!
>

Here is the recipe that I like

1 1/2 cups AP flour
1/2 cup cake flour
6 oz butter (3/4 cup), cubed and chilled or frozen
2 oz shortening (1/4 cup), chilled if possible
1/2 tsp salt
egg yolk (optional)
2 tablespoons sugar (optional)
ice water

I put the flour, salt, and sugar into the food processor and pulse to mix.
I cut the butter into small pieces and freeze for about 30 minutes or more
or use it well chilled out of the refrigerator. The butter goes into the FP
bowl and I pulse it about 5 times. There will still be large chunks of
butter. Then I put in the shortening and a couple of tablespoons of water
and the egg yolk if used, and pulse a few times. Then with the motor
running I slowly add cold water until the dough forms walnut size lumps. I
find that if you process until a ball is formed the dough is over process
and becomes tough. I pour the contents out onto a surface and with the heel
of my hand, smear the lumps together. If you find that the dough won't
stick together, you can sprinkle the mixture with some water. I then gather
the dough into a ball, divide into two portions, and form the portions into
disks. . The disks are wrapped in plastic film and allowed to rest in the
refrigerator for at least 30 minutes or up to two days. You can also freeze
it at this point.

Here is a link to some videos that show some variations on the process.
http://tinyurl.com/4kr47