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FOOLPROOF PASTRY
FOOLPROOF PASTRY
Ingredients
- 3 cups flour
- 1/2 tsp salt
- 1 cup shortening, chilled and cubed
- 6 tbsp ice water
- 1 tsp pure white vinegar
- 1 egg, lightly beaten
- Ice water, optional
Directions
- Combine flour and salt in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Whisk together 6 tbsp ice water, vinegar and beaten egg.
- Gradually add ice water mixture to flour mixture, mixing lightly with a fork just until dough starts to hold together. If dough is too dry, gradually mix in additional ice water, 1 tsp at a time, just until dough comes together.
- Gather dough into a ball; divide in half. Flatten each half into a disc shape. Wrap each disc with plastic wrap and refrigerate for 2 hours before rolling out.
Nutritional analysis per serving:
269 calories, 10.4 g fat, 7.7 g protein, 36.8 g carbohydrate, 2.2 g fibre, 516 mg sodium
Tip:
If desired, this dough may be used to make tart shells. On a lightly floured surface, roll out dough 1/8 inch (3 mm) thick. Using a floured 4 inch (10 cm) cookie cutter, cut dough into rounds. Transfer each round to a muffin cup or tart cup; press into cup to form a tart shell.