Good Pie Paste
Ingredients
Directions
Make the dough
In a bowl, combine flour and salt.
Squeeze shortening through your fingers into the flour mixture until well combined.
Add just enough water to form a dough that is not too dry. Be careful not to add too much water, as it will make the dough tough.
Shape
Roll the dough gently, avoiding over-rolling.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Forms the structure of the dough once hydrated.
- Shortening
- Coats flour particles to keep the dough tender and flaky.
- Water
- Binds the flour and fat into a cohesive dough.
The step that matters
Adding the water. Too much water lets gluten develop excessively, which makes the crust tough. Add water gradually until the dough just holds together.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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