Easy Peasy Pastry (Pie Dough)

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"

• Ready In: 35 mins
• Yields: 6-8 pie shells (single)

Ingredients

• 750  g  pastry flour
• 500  g shortening
• 250  ml cold water
• 15  g salt
• 30  g brown sugar

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.