3 pounds Pastry flour
4 teaspoons Salt
2 ounces Granulated sugar (optional)
1 1/2 pounds All-purpose shortening
8 fluid ounces Water, cold, *see Note
Yield: 6 shells
1. *NOTE: The amount of water needed varies depending upon the manner in which the fat is incorporated. Mealy dough will probably not require this entire amount.
2. Sift the flour, salt and sugar together in a large bowl.
3. Cut the shortening into the four mixture until the desired consistency (flaky or mealy) is reached. (See Recipe Notes)
4. Gradually add the cold water, mixing gently until the dough holds together. Do not overmix or add too much water.
5. Cover the dough with plastic wrap and chill thoroughly before using.
6. Yield: 5 lb. 2 oz. (2277g) dough or approximately 6 shells, 9-inches (22cm) each
Notes: Flaky and Mealy Doughs: The amount of flakiness in the baked crust depends on the size of the fat particles in the dough. The larger the pieces of fat, the flakier the crust will be. This is because the flakes are actually the sides of fat pockets created during baking by the melting fat and steam. When preparing flaky dough, the fat is left in larger pieces, about the size of peas or peanuts. When preparing mealy dough, the fat is blended in more thoroughly, until the mixture resembles coarse cornmeal. Because the resulting fat pockets are smaller, the crust is less flaky.
4 teaspoons Salt
2 ounces Granulated sugar (optional)
1 1/2 pounds All-purpose shortening
8 fluid ounces Water, cold, *see Note
Yield: 6 shells
1. *NOTE: The amount of water needed varies depending upon the manner in which the fat is incorporated. Mealy dough will probably not require this entire amount.
2. Sift the flour, salt and sugar together in a large bowl.
3. Cut the shortening into the four mixture until the desired consistency (flaky or mealy) is reached. (See Recipe Notes)
4. Gradually add the cold water, mixing gently until the dough holds together. Do not overmix or add too much water.
5. Cover the dough with plastic wrap and chill thoroughly before using.
6. Yield: 5 lb. 2 oz. (2277g) dough or approximately 6 shells, 9-inches (22cm) each
Notes: Flaky and Mealy Doughs: The amount of flakiness in the baked crust depends on the size of the fat particles in the dough. The larger the pieces of fat, the flakier the crust will be. This is because the flakes are actually the sides of fat pockets created during baking by the melting fat and steam. When preparing flaky dough, the fat is left in larger pieces, about the size of peas or peanuts. When preparing mealy dough, the fat is blended in more thoroughly, until the mixture resembles coarse cornmeal. Because the resulting fat pockets are smaller, the crust is less flaky.
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