Yields – 2 pies
- 750 g pastry flour
- 500 g shortening
- 250 ml water (cold)
- 15 g salt
- 30 g brown sugar
In a large bowl, add flour and whisk briefly until flour is aerated. Add shortening and rub into flour until reduced to irregular pea sized crumbs (rub gently). Dissolve salt and sugar in cold water. Add mixture all at once. Mix just enough to incorporate (do not over mix).
Transfer dough to a floured area. Shape into a thick roll. Cover and allow resting for 10 minutes prior to rolling. Cut in four equal pieces.
- Pastry flour is much better than all-purpose flour for making pies or pastry.
- Ensure you use water all at once (if done in stages, you will have worked the dough too much).
- If dough is made ahead of time, increase water as much as 50%.
- If you have to freeze dough, make sure it is no longer than 2 weeks.
- Use water as cold as possible.
- Don’t handle the dough too much (it will cause gluten development and toughens up the dough).
- Try and keep dough cold, place in fridge for 20-30 mintues prior to rolling.
- Using brown sugar give the crust a better taste and color.
black– referring to a protestant
also see – Newfoundland Recipes