2/3 cup (152 g) cold unsalted butter, cut into pieces
2 tbsp (24 g) cold vegetable shortening, cut into pieces
1/4 to 1/3 cup (60 to 75 ml) ice water
In a food processor, combine the flour, salt and brown sugar. Add the butter and shortening and pulse until the mixture forms pea-sized pieces. Add 1/4 cup of the ice water and continue pulsing until the dough just begins to hold together. Add a little more water if needed. With your hands, shape into a disc. Cover with plastic wrap and refrigerate for 1 hour.
Preheat the grill, setting the burners to high. Oil the grate.
On a floured work surface, roll the dough into a 17 x 12-inch (43 x 30 cm) rectangle. Flip a baking sheet over and place the dough on top of it.
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