Total Time
20mins
Prep 20 mins
Cook 0 mins

Rolling the pastry in a manner similar to making puff pastry adds flakiness & makes the finished dough very easy to roll out. A flavourful topping for my Chicken, Leek & Lemon Pie or add 1 tbsp of sugar to the recipe for a sweet pastry. Cooling time for dough & cooking time for the pie is not included.

Ingredients Nutrition

Directions

  1. Combine flour& salt in a bowl.
  2. With your fingers or a pastry blender, cut in butter& shortening until mixture resembles bread crumbs.
  3. Combine wter& vinegar and sprinkle over flour mixture a little bit at a time, tossing together with a fork, until the pastry is moist enough to hold its shape when a little piece is pressed between your fingers.
  4. Gather pastry into a ball- it should NOT feel sticky.
  5. Flour the counter or pastry board lightly.
  6. With a floured rolling pin, roll the pastry out into a rectangle approximately 8 X 12 inches.
  7. Fold the pastry into thirds (like a letter).
  8. Turn the dough so the open edges face you& roll out into a rectangle again; fold into thirds again.
  9. Repeat the step one more time.
  10. Cover dough with plastic wrap& chill for 1 hour.
  11. For smaller pies, use 1/2 of the dough; for larger pies, use 2/3 or all of it.
  12. Unused dough can be frozen.
  13. Roll dough out to 1/4 inch for your pie.

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