Basic Flaky Pastry Dough

 From the Cuisinart manual

For a one-crust pie: 
1½ cups flour 
¼ tsp  salt 
¹∕8 tsp baking powder 
1/2 cup butter, cut into ½-inch pieces, well chilled 
2 tbsp shortening, cut into ½-inch (1.25 cm) pieces, well chilled 

2 to 4 tablespoons ice water 

For a two-crust pie: 

3 cups flour 

½ tsp salt 

¼ tsp baking powder 

1 cup butter, cut into ½-inch pieces, well chilled 

1/4 cup shortening, cut into ½-inch pieces, well chilled 

5 to 8 tablespoons ice water

Use the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. 

Add the flour, salt and baking powder and process for 10 seconds to sift. Add the well-chilled butter and shortening. Use short, quick pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a pea remain visible, 15 to 20 pulses. Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times on the dough speed setting. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together. Add more water, a teaspoon (two for the two-crust recipe) at a time, with 2 to 3 quick pulses on the dough speed setting after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. 

Do not allow the dough to form a ball in the processor! Add the liquid sparingly so that the dough is not sticky. Do not overprocess or the pastry will be tough, not tender and flaky.

Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk about 6 inches (15 cm) in diameter (two disks for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing. 

The dough will keep refrigerated for up to 3 days, or may be frozen (double-wrapped) for up to a month; thaw at room temperature for an hour before using. Use as directed in recipe. 

To bake the pastry blind for a single-crust filled pie or tart, roll out pastry ¹∕8-inch (0.3 cm) thick to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400ºF (200ºC). Line the shell with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes. Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.