½ cup (1 stick) butter, chilled and cubed
8 tablespoons vegetable shortening or lard, chilled and cubed
2½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
5 or 6 tablespoons ice water
1. Place the butter, shortening, flour, sugar, and salt in a food processor and pulse until the mixture resembles coarse cornmeal.
2. Sprinkle 1 tablespoon of the ice water in the food processor at a time and pulse a few times, until the dough starts to come together.
3. Place the dough on a piece of parchment paper or plastic wrap, gather it into a ball, and flatten it into a disk.
4. Refrigerate the dough for 30 minutes, or until chilled.
5. Proceed with the PB&J “Pop-Tart” recipe. The dough will keep for 1 week in the refrigerator or up to 2 months in the freezer.