Flaky Puff Pastry
Makes enough for 12 pastries
  • 3½ cups (438 grams) all-purpose flour
  • 1 tablespoon (12 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (113 grams) cold all-vegetable shortening, cubed
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ⅓ to ½ cup (80 to 120 grams) cold water, divided
  • 1 large egg yolk (19 grams)
  • 1½ teaspoons (7.5 grams) fresh lemon juice
  1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold shortening and butter, and pulse until mixture is crumbly.
  2. In a small bowl, whisk together ⅓ cup (80 grams) cold water, egg yolk, and lemon juice. With processor running, gradually add egg yolk mixture, pulsing until dough begins to come together. (Dough will be softer than a pie dough, but you don’t want it to be sticky.) Add remaining water, if necessary.
  3. Turn out dough onto a lightly floured surface, and knead until dough comes together. Divide in half. On a lightly floured sheet of parchment paper, roll half of dough to ¼-inch thickness. Transfer to a rimmed baking sheet. Repeat with remaining dough. Refrigerate for 1 hour.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pecan-butter-tarts/