Teff flour adds tenderness and distinct clean and wholesome flavor to this single-crust pastry dough. Without the sugar, it's the ideal crust to complement most any savory quiche or pot pie filling, and with the sugar you'll have a wonderfully flaky and slightly nutty crust in which to bake your favorite seasonal pies.
In a medium mixing bowl, whisk together the flours, salt, and sugar.
Work in the shortening until the mixture is evenly crumbly.
Cut the butter into 1/2" cubes, and work them into the flour mixture. The mixture should be unevenly crumbly at this stage, with some larger dime-sized pieces of butter among smaller ones.
Add 3 tablespoons of water, and toss to combine.
Allow the mixture to rest for 3 to 5 minutes (the teff flour will slowly absorb more water during this time), then toss with enough additional water to make the dough barely cohesive. If you grab a handful, it should hold together.
Shape the dough into a disk about 1" thick, and refrigerate it for 30 minutes or longer.
Remove the dough from the refrigerator, and roll it to the size needed (about 12" to 13" for a 9" pie).
Place it in a pie pan, and refrigerate it while you prepare your filling. Fill and bake as directed in your recipe. Store unbaked pastry dough, well-wrapped, in the refrigerator for 2 days or in the freezer for up to 2 months.
