Place the flour, salt, sugar, butter, and vegetable shortening into a large bowl.

Rub the flour and fat together very quickly until it resembles fine breadcrumbs.

Add the water and blend quickly until you have the mix into a ball of dough. You may need a few drops of extra water to pick it all up, however, do not over do it or the pastry will be hard.

At this stage the French do what is called a "fraisage", or the final blending.

Place the pastry dough on the floured board and using the heel of the hand, press the pastry down and away from you, 2 times.

Gather the pastry back into a ball with a scraper and place into a waxed bag or polythene bag which has been lightly dusted with flour.

Place the dough in the refrigerator for about 2 hours.

If you prefer, you can make your paté brisée recipe ahead of time and keep it in the refrigerator until ready to use.

When rolling out your pastry do this quickly so that the fat does not soften. It is very difficult to handle when this happens. However, if this does happen, just press it to fit into the tin and even though it may not look professional, it will still taste wonderful. 

Just don't worry, you will soon learn the technique!