Egbert Family

Flaky Pastry Dough

A lot of people have asked me for this recipe, so I decided to just post it on my blog. This is one of the best pie crust recipes I have ever had. Keep in mind, I did not include a temperature or cook time because it depends on what filling you choose to use. This is difficult to make so read through 2 or 3 times before you begin. Enjoy!

Flaky Pastry Dough

Using a rubber spatula, thoroughly mix in a large bowl:

• 2 1/2 cups all-purpose flour
• 1 teaspoon white sugar or 1 tablespoon powdered sugar
• 1 teaspoon salt

Add:

• 1cup solid vegetable shortening, or 1/2 cup shortening and 8 tablespoons (1 stick) cold unsalted butter

Break the shortening into large chunks; if using butter, cut in into small pieces, then add it to the flour mixture. Using a pastry blender or 2 knives, cut the fat into the dry ingredients. As you work, periodically stir dry flour up from the bottom of the bowl and scrape clinging fat off the pastry blender or knives. When you are through, some of the fat should remain in pea-sized pieces; the rest should seem dry and powdery and not pasty or greasy. Drizzle over the flour and fat mixture:

• 1/3 cup plus 1 tablespoon ice water

Using the rubber spatula, cut with the blade side until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle over the top:

• 1 to 2 tablespoons ice water

Cut in the water, again using the blade of the spatula, then press with your hands until the dough coheres. The dough should look rough, not smooth. Divide the dough in half, press each half into a thick, flat disk, and wrap tightly in plastic. Refrigerate for at least 30 minutes, and preferably for several hours, or for up to 2 days before rolling. the dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.