The secret to never fail Pie Crust-flocculant

Perhaps the title of this article is misleading, because it is a mystery, pie crust pastry. We are different. And, no, this is not one of the mysteries with the help of ice water. In fact, using this recipe even ice water.

We begin. First the ingredients:

* 3 1 / 2 cups flour (sifted)
* 1 teaspoon salt
* 1 tablespoon sugar
* 1 cup solid vegetable shortening (not butter or margarine)
* 3 / 4 cups of cold water - more or less (without iceWater)

This is for 3-4 Nine Inch pie shell. If you have less to do the full recipe and freeze that.

If it's a secret to a pastry crust, is this:
Use a pastry cutter to incorporate the shortening in the dough (step 2 of the procedure below). Do not have a cut-paste? Get one. Are cheap and do the job better than any other method.

Do not skimp on this step. You mix the reduction in the flour until the texture resembles cornmeal.This will take time and effort. Do not touch the dough with your hands. If you cut corners like this, you will not get a crust of pastry.

The rules must be followed:
* The mixer bowl, dough cutters and tools should be used cold. Put in refrigerator for 20 minutes before departure.
* Do not use a food processor or blender.
* Use cold water. Does not need to be water and ice ..
* Never touch the mixture with your hands to stretch the dough from the bowl.
* Never kneesPasta. Handle gently.

Procedure:
First flour, salt, sugar and lard in a large mixer bowl.
According Use a pastry cutter to work the shortening into the flour. At the end, should be similar to corn meal, a crumbly mix of balls.
Third Add Add 1 / 2 cup of cold water and cold water with a spoon. You want to get the dough together into a ball. Just keep stirring, finally come together. This will take time and effort. Add more water if you can not get a ball of dough.Try to use as little water as possible. Resist the temptation, with his hands.
When you reach the fourth ball of dough (it will be sticky but not crumbly or sticky), remove the dough from the container and wrap in plastic wrap should.
Fifth Place the dough in the refrigerator for 30 minutes. This is important! If you skip this step, you will find it difficult to stretch the dough.
Sixth Remove the dough from the refrigerator and flat on a lightly floured surface.
Seventh Cut the dough into three equal parts (for9-inch pie pan) with a rolling pin and pull a portion of dough.
8th Keeping up with the necessary flour for the dough from sticking to rolling pin or below the surface.
Ninth Divide the dough into a circle the thickness of a quarter.
10th Place rolling pin at one edge of dough and roll out the dough on rolling pin.
11 Transfer of sponge cake, turn the dough in the pan.
12 ° Repeat for the upper crust, where a two-crust pie.

In summary, here arebasic steps for a pie crust pastry:
* The reduction must be properly mixed in the meal
* Keep all cold
* Do not overload the dough (no kneading)
* Use as little water as possible, but enough to get a sticky ball of dough
* Dough in the refrigerator before rolling out

There you have it. If you followed the instructions carefully, you will be a delicious crust dough every time.