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Jules' Pie Dough Recipe - A Pieman Original.
Due to the fact it is messy measuring shortening, this recipe uses one whole
package of shortening. Thus eliminating the need to clean utensils.
Ingredients – flour, salt, sugar, shortening, vinegar, and water.
Utensils - large
mixing bowl, measuring cups for dry and liquid ingredients, measuring spoons,
fork, plastic wrap and a pastry blender (only for the unadventurous).
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Ingredients:
5 1/2 cups all purpose flour
1 teaspoon salt
1 tablespoon white sugar
1 pkg. (454grams) shortening
1 tablespoon vinegar, plus enough cold tap
water to equal 1 1/3 cups liquid.
Method:
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In a large mixing bowl, blend flour, salt,
and sugar.
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Cut the shortening into the flour mixture
with your finger tips until it resembles small peas. For
those afraid to get dirty hands use a pastry blender.
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In a measuring cup add the vinegar and
enough water to make 1 1/3 cups of liquid.
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Make a well in the centre of the
flour/shortening and add all the water at once
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Stir (DO NOT MASH) with a fork until the
flour has absorbed all the water and the ball of dough
sticks together.
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If the dough is still crumbly keep stirring
with the fork.
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Gather up the dough in a ball and cover it
with plastic wrap. Refrigerate for at least 20 minutes. If
the dough is too sticky, do not add more flour, let it rest
in the refrigerator for 2-3 hours or overnight. You will
discover that the amount of water needed varies depending on
the temperature and the humidity.
Your dough is now ready for great tasting pies and tarts. If
you intend to use the large (3-pound) tub then multiply the
above quantities by 3. You might need a LARGER bowl.
Happy Baking
Jules a.k.a. “The Pieman”
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