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Flaky Tender Pastry

Pie.Chef's picture
  Sifted all purpose flour 2 1⁄4 Cup (36 tbs)
  Salt 1 Teaspoon
  Shortening 14 Tablespoon (3/4 Cup Plus 2 Tablespoons, At Room Temperature, Except Butter, Margarine, Or Salad Oil)
  Cold water 1⁄3 Cup (5.33 tbs)

1. Measure flour, salt, into sifter set in bowl; sift.
2. Cut two thirds of shortening into flour with pastry blender or 2 knives until like corn meal€”for tenderness. Cut in remainder until like large peas€”for flakiness. (Or cut in all at once until like coarse meal.)
3. Sprinkle water, 1 tablesp. at a time, over different parts of mixture, while tossing quickly with fork, until all particles stick together when pressed gently and form a dough that clings to fork around bowl.
4. Use only enough water to make flour particles cling together€”they should not be wet or slippery. Amount may vary with flour.
5. Form pastry into smooth ball between cupped hands. Roll out at once. Or if it is a very warm day, wrap pastry in waxed paper or foil; refrigerate up to 1/2 hr.; then roll.

Recipe Summary

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2880 Calories from Fat 1879

% Daily Value*

Total Fat 213 g327.2%

Saturated Fat 52.9 g264.5%

Trans Fat 27.6 g

Cholesterol 0 mg

Sodium 1955.1 mg81.5%

Total Carbohydrates 215 g71.5%

Dietary Fiber 7.6 g30.4%

Sugars 0.8 g

Protein 29 g58.1%

Vitamin A Vitamin C

Calcium 4.8% Iron 73.4%

*Based on a 2000 Calorie diet

Flaky Tender Pastry Recipe