Flaky Pastry (page 522)
1 1/4 cups all-purpose flour
1 1/2 tsp. sugar
1/2 tsp. salt, or to taste
1/2 cup very cold vegetable shortening, cut into small pieces
1. Sift flour, sugar and salt into medium mixing bowl.
2. Add shortening and, using fork, toss to coat well. Using pastry blender, or two knives, cut shortening into flour mixture until it resembles a rather lumpy, coarse meal.
3. Add about 3 Tbsp. ice water, a tablespoon at a time, around edge of bowl. Using a fork, mix dough together as water is added; all the water may not be needed. The dough will begin to form solid lumps. When there are more lumps than loose flour, and the dough holds together when pressed against the side of the bowl, with floured hands quickly form the dough into a ball.
4. Flatten ball into a large disk and cover with plastic wrap. Refrigerate for at least 30 minutes, or up to 3 days.
1 1/4 cups all-purpose flour
1 1/2 tsp. sugar
1/2 tsp. salt, or to taste
1/2 cup very cold vegetable shortening, cut into small pieces
1. Sift flour, sugar and salt into medium mixing bowl.
2. Add shortening and, using fork, toss to coat well. Using pastry blender, or two knives, cut shortening into flour mixture until it resembles a rather lumpy, coarse meal.
3. Add about 3 Tbsp. ice water, a tablespoon at a time, around edge of bowl. Using a fork, mix dough together as water is added; all the water may not be needed. The dough will begin to form solid lumps. When there are more lumps than loose flour, and the dough holds together when pressed against the side of the bowl, with floured hands quickly form the dough into a ball.
4. Flatten ball into a large disk and cover with plastic wrap. Refrigerate for at least 30 minutes, or up to 3 days.
YUMMMMMM!!!!
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