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"
- Rub shortening into flour until reduced to irregular pea size.
- Dissolve salt and sugar in cold water.
- Add to the flour and shortening until mixed just enough to incorporate. Do not over mix.
- 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.
- Divide into portions and use for pie shells etc or use what you need and freeze the rest for later use.
- Bake at temperature suggested by the recipe you are using the pie shell/dough for.
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!