Total Time
35mins
Prep 35 mins
Cook 0 mins

This recipe is adapted from the one we used to use when I did dome training at a college for pastry arts. It's so simple, freezes really well and tastes great. I use it both for sweet and savory dishes and everyone raves about the "crust"

Ingredients Nutrition

Directions

  1. Rub shortening into flour until reduced to irregular pea size.
  2. Dissolve salt and sugar in cold water.
  3. Add to the flour and shortening until mixed just enough to incorporate. Do not over mix.
  4. Transfer dough to floured table (using bread flour), shape into a thick roll, cover with cling film and allow to rest in the fridge for about 30 mins before rolling.
  5. Divide into portions and use for pie shells etc or use what you need and freeze the rest for later use.
  6. Bake at temperature suggested by the recipe you are using the pie shell/dough for.
Most Helpful

5 5

Exellent pastry! I was intrigued by the method so tried it for the crust of a rustic apple pie. I only made a single crust, which was ample for the pie shell. It was a little strange for me, weighing out the ingredients but it worked very well. For one crust, I put 4-1/2 oz. All Purpose flour on the scale, zeroed it and added 3 ounces Crisco. I used about 2 liquid oz. of water, 1/2 tsp salt and 1 tsp. brown sugar. Very quick! The dough sat in the fridge for 2-3 days until I used it. It baked up tender, crisp, tasty and browned well. The brown sugar doesn't make it at all sweet. You CAN teach an old dog new tricks; this might replace the pie dough I have been making for many years. Thanks for posting a winner! Edited 2/2/10 to say this crust is particularly good for cream pies. It doesn't get soggy!