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Flaky Pastry

315g all-purpose flour
1 tsp salt
55g  shortening
143g cold butter, cut into 1/2-inch cubes
Cold water 5Tbls (75g)Food processor:

Pulse flour and salt together briefly to combine. Add shortening and pulse about 10 times, in one-second bursts, until combined and no visible pieces of fat remain. Add butter and pulse until pieces of butter are about the size of large peas (about 10-12 pulses). Sprinkle half of water over flour/fat mixture and pulse 2-3 times. Sprinkle remaining water over and pulse again. Dough should not come together in the bowl, but should hold together if you pick up a clump and squeeze it.

Dump dough out onto work surface and gather into a ball. Divide into two and wrap in plastic wrap or waxed paper. Refrigerate one hour or up to two days before rolling out.

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