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"
Provided by Pampered chef julie
Categories Savory Pies
Time 35m
Yield 6-8 pie shells (single)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 1208.1, Fat 84.4, SaturatedFat 21, Sodium 974.2, Carbohydrate 102.4, Fiber 2.1, Sugar 5.2, Protein 10.2
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