Old Fashioned Dough

Old Fashioned Dough Ingredients

2 1/2 c Unbleached all-purpose flour	1/2 c Lard; or vegetable
1 tb Sugar	1 lg Egg; beaten
1 ts Salt	1/4 c Very cold water
8 tb Unsalted butter; chilled and

Instructions for Old Fashioned Dough

unsalted butter, chilled and cut into 1 inch pieces for handmixing method, frozen and cut into 1 inch pieces for food processor method vegetable shortening, chilled and cut into 1 inch pieces for hand mixing method, frozen and cut into 1 inch pieces for food processor method very cold water (refrigerated or chilled with ice cubes that are removed before measuring.) The Hand Method: 1) In a large bowl, stir together with a wire whisk the flour, sugar, and salt. Add the butter and lard. (If using vegetable shortening instead of lard, see the variation below.) Using your fingertips or a pastry blender, work the fat into the flour until the mixture forms pieces the size of peas. (It is all right if there are a few larger or smaller pieces.) 2) Combine the beaten egg and cold water. While stirring lightly with a fork, add the egg and water to the flour/fat mixture in a fast, steady stream. Continue stirring, occasionally cleaning off the dough that collects on the tines of the fork, until the flour is almost completely mixed in, but the dough does not form a ball. 3) Empty the dough onto a flat work surface. Work in the remaining flour by using the heel of your hand to press and push the dough just until it holds together. This is not kneading. 4) Shape the dough into a 6 inch disk. There should be many small pieces of butter and lard visible. Wrap the dough tightly in plastic wrap or wax paper and refrigerate it for at least two hours or overnight. The Food Processor Method 1) Measure the flour into the food processor fitted with the steel blade. Add the sugar and salt. Pulse twice to combine. 2) Add the frozen pieces of butter and lard and process for 8 seconds, until the fat is the size of large peas. (If using vegetable shortening, see the variation below.) 3) In a liquid measuring cup, combine the beaten egg and cold water. Turn on the machine and immediately add the egg and water, taking about 5 seconds to pour it in. Process and additional 5 seconds. Scrape down the sides and bottom of the blow to help incorporate the flour more evenly., Process another 5 seconds. (Not all the flour will be incorporated.) 4) Empty the dough onto a flat work surface. Work in the remaining flour by using the heel of your hand to press and push the dough until it holds together. This is not kneading. Shape the dough into a 6 inch disk. There should be many tiny flecks of butter and lard visible. Wrap the dough tightly in plastic wrap or wax paper and refrigerate for at least 2 hours or overnight. Variation: If Using Vegetable Shortening For both the hand and the food processor methods, if using vegetable shortening instead of lard, cut in or process the butter alone until it is the size of large peas. Then add the vegetable shortening and either cut it in by hand or pulse several times to cut it into the flour. Proceed with the recipe as directed. To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Busted by Barb on 2/20/98 Recipe by: Little Pie Company of the Big Apple Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 23, 1998

Main Ingredient: Cuisine: American

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Butter	Egg	Lard
Salt	Sugar

Morning American Butter

for flavor and categorization

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