1 ¼cupsunbleached all-purpose flour150g, (I used King Arthur brand)
4tablespoonsnon-hydrogenated shorteningsuch as Spectrum brand
4tablespoonsbutterideally high-fat, European style butter
3tablespoonsice wateror up to 4 tablespoons
Lightly flour work surface.
Line a baking sheet with parchment paper.
Add flour and salt to the bowl of a food processor with knife blade attached. Pulse a few times to combine. Add shortening and butter and pulse until coarse crumbs form (a little larger than peas). Sprinkle in ice water, 1 tablespoon at a time, pulsing after adding each one, until large, pieces just come together. Turn dough out onto work surface. With a rolling pin, roll to an irregular oval ⅛ to ¼-inch thick. Transfer dough to prepared baking sheet, cover lightly with plastic wrap and refrigerate 30 minutes.
When you're ready to bake the crackers, preheat oven to 400°F.
With a pizza cutter or sharp knife, cut pie dough into equal size 16 crackers. Move the crackers apart so that each has a little space around it. Bake 8 to 12 minutes, depending on thickness, until golden brown. Transfer to cooling rack.
Serve warm or at room temperature. Store leftover crackers in an airtight container at room temperature.